NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups broccoli florets

1 tbsp avocado oil

2 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

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 baking sheet with parchment paper.

• 2

  Toss the broccoli florets with 0.5 tbsp of avocado oil, sea salt, and black pepper on the baking sheet.

• 3

  Roast the broccoli for 15-20 minutes until the edges are crispy and slightly charred.

• 4

  While the broccoli roasts, whisk together the coconut aminos, honey, toasted sesame oil, grated ginger, and minced garlic in a small bowl.

• 5

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

• 6

  Season the chicken breast with a tiny pinch of salt and sear for 5-6 minutes per side until golden and cooked through.

• 7

  Reduce the heat to low, pour the teriyaki sauce into the skillet, and toss the chicken to coat until the sauce thickens into a glossy glaze.

• 8

  Slice the chicken and serve immediately alongside the roasted broccoli, garnished with sesame seeds.