NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.75 tbsp avocado oil

2 tbsp coconut aminos

1 tsp 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 (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets and sliced red bell peppers with 0.25 tablespoons of avocado oil, half the sea salt, and half the black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 15-18 minutes until tender and slightly charred.

• 4

  While vegetables roast, whisk together the coconut aminos, honey, minced fresh ginger, and minced garlic in a small bowl to create the teriyaki glaze.

• 5

  Season the chicken breast with the remaining sea salt and black pepper.

• 6

  Heat the remaining 0.5 tablespoons of avocado oil in a large skillet over medium-high heat.

• 7

  Add the chicken to the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  Reduce the heat to low and pour the teriyaki glaze into the skillet, tossing the chicken to coat thoroughly as the sauce thickens for 1-2 minutes.

• 9

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