NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup sliced carrots

1 tbsp extra virgin olive oil

1 tbsp tamari

1 tsp honey

1 tsp freshly grated ginger

1 clove garlic

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Toss the broccoli florets and sliced carrots with half of the olive oil, sea salt, and black pepper on the prepared baking sheet.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and show slight caramelized edges.

• 4

  While vegetables roast, whisk together the tamari, honey, freshly grated ginger, and minced garlic in a small bowl to create the teriyaki glaze.

• 5

  Season the chicken breast with the remaining salt and pepper. Heat the remaining olive oil in a skillet over medium-high heat.

• 6

  Sear the chicken for about 5-6 minutes per side until fully cooked through and golden brown.

• 7

  Reduce the heat to low and pour the teriyaki glaze into the skillet, tossing the chicken continuously for 1-2 minutes until the sauce becomes thick and glossy.

• 8

  Plate the glazed chicken alongside the roasted vegetables and sprinkle with sesame seeds before serving.