NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

0.5 cup carrots

2 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp raw honey

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 for easy cleanup.

• 2

  Toss the broccoli florets, sliced bell pepper, and carrots with half of the toasted sesame oil, sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 18 minutes until tender and slightly caramelized.

• 4

  While the vegetables roast, whisk together the coconut aminos, raw honey, minced ginger, and minced garlic in a small bowl.

• 5

  Heat the remaining sesame oil in a large skillet over medium-high heat and sear the chicken breast until golden and cooked through.

• 6

  Pour the prepared sauce into the skillet with the chicken, stirring for 2 minutes until it reduces into a thick, glossy glaze.

• 7

  Arrange the roasted vegetables on a plate, top with the glazed chicken, and garnish with sesame seeds.