NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup sugar snap peas

1 tbsp extra virgin olive oil

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Chop the broccoli and bell pepper into bite-sized pieces, then toss them on the baking sheet with the olive oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 15-18 minutes until they are tender and slightly charred at the edges.

• 4

  While the vegetables roast, dice the chicken breast into 1-inch cubes and season lightly with a pinch of salt.

• 5

  Heat a large non-stick skillet over medium-high heat and add the toasted sesame oil.

• 6

  Add the chicken to the skillet in a single layer, searing for 4-5 minutes per side until golden brown and cooked through.

• 7

  In a small bowl, whisk together the coconut aminos, minced ginger, and minced garlic.

• 8

  Lower the skillet heat to medium and pour the coconut aminos mixture over the chicken, stirring constantly for 1-2 minutes until the sauce thickens into a glaze.

• 9

  Add the roasted vegetables and sugar snap peas to the skillet, tossing everything together for 1 minute to coat.

• 10

  Garnish with sesame seeds before serving warm.