NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

1 tsp avocado oil

1 cup asparagus

1 tsp sesame oil

1 tbsp coconut aminos

1 tsp honey

0.5 tsp fresh 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

  Trim the woody ends off the asparagus, toss with sesame oil, a pinch of sea salt, and black pepper, then roast for 12 minutes until tender-crisp.

• 3

  Dice the chicken breast into one-inch cubes and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 4

  Heat the avocado oil in a large non-stick skillet over medium-high heat and sear the chicken for 6 to 8 minutes until golden brown and crispy.

• 5

  In a small bowl, whisk together the coconut aminos, honey, minced fresh ginger, and minced garlic.

• 6

  Reduce the skillet heat to low, pour the sauce over the chicken, and toss continuously for 1 minute until the glaze is thick and glossy.

• 7

  Arrange the roasted asparagus on a plate, top with the crispy teriyaki chicken, and garnish with sesame seeds.