NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot starch

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 cup red bell pepper

2 tbsp coconut aminos

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Toss the broccoli florets and sliced bell peppers with 0.5 tbsp of olive oil, salt, and pepper on the prepared sheet.

• 3

  Roast the vegetables for 15 minutes until they are tender and the edges are slightly caramelized.

• 4

  While the vegetables roast, toss the cubed chicken breast in a bowl with arrowroot starch until evenly coated.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat and sear the chicken until golden and crispy.

• 6

  In a small bowl, whisk together the coconut aminos, honey, grated ginger, and minced garlic to create the sauce.

• 7

  Pour the sauce into the skillet with the chicken, simmering for 2 minutes until the glaze becomes thick and glossy.

• 8

  Arrange the roasted vegetables on a plate, top with the crispy glazed chicken, and finish with a sprinkle of sesame seeds.