NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup carrots

0.5 cup red bell pepper

1 tbsp avocado oil

2 tbsp coconut aminos

1 tsp sesame oil

0.5 tsp garlic powder

0.5 tsp ground ginger

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 large baking sheet with parchment paper.

• 2

  Slice the carrots into rounds and the red bell pepper into thin strips.

• 3

  Toss the broccoli, carrots, and peppers on the baking sheet with half of the avocado oil, sea salt, and black pepper.

• 4

  Roast the vegetables for 15-20 minutes until they are tender and show slightly caramelized edges.

• 5

  While the vegetables roast, dice the chicken breast into 1-inch bite-sized cubes.

• 6

  Season the chicken cubes evenly with garlic powder and ground ginger.

• 7

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

• 8

  Add the chicken to the skillet and sear for 5-7 minutes, turning occasionally until golden brown and cooked through.

• 9

  Reduce the heat to low and pour in the coconut aminos and sesame oil.

• 10

  Stir the chicken constantly for 1-2 minutes until the sauce reduces into a thick, glossy glaze that coats the meat.

• 11

  Remove the roasted vegetables from the oven and divide them onto plates.

• 12

  Top the vegetables with the glazed chicken and garnish with sesame seeds before serving.