NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup asparagus

1 tsp olive oil

2 tbsp coconut aminos

1 tsp honey

1 tsp sesame oil

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

• 2

  Trim the woody ends off the asparagus spears and toss them directly on the baking sheet with olive oil, sea salt, and black pepper.

• 3

  Roast the asparagus for 12-15 minutes until they are tender-crisp and showing slight charred edges.

• 4

  While the vegetables roast, prepare the glaze by whisking together the coconut aminos, honey, minced ginger, minced garlic, and arrowroot powder in a small bowl.

• 5

  Slice the chicken breast into bite-sized cubes and season lightly with a pinch of sea salt.

• 6

  Heat the sesame oil in a large non-stick skillet over medium-high heat until shimmering.

• 7

  Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 8

  Pour the prepared teriyaki glaze over the chicken and stir constantly for 1-2 minutes until the sauce bubbles and thickens into a glossy coating.

• 9

  Plate the crispy glazed chicken over the roasted asparagus and garnish with a sprinkle of sesame seeds before serving.