NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup carrots

0.5 cup red bell pepper

2 tbsp coconut aminos

1 tsp sesame oil

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast into uniform bite-sized pieces and slice the carrots and bell peppers into thin strips.

• 3

  In a small glass jar, whisk together the coconut aminos, sesame oil, honey, grated ginger, and minced garlic until well combined.

• 4

  Place the chicken, broccoli, carrots, and bell peppers in a large bowl and toss with half of the glaze, sea salt, and black pepper.

• 5

  Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet to ensure even roasting.

• 6

  Roast for 15 to 18 minutes until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 7

  Portion the warm cooked brown rice into a bowl, top with the roasted chicken and vegetables, and drizzle with the remaining glaze before serving.