NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp tamari

1 tsp honey

1 tsp sesame oil

1 tsp grated ginger

1 clove garlic

1 cup broccoli florets

1 cup sliced bell peppers

0.5 cup snap peas

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Place the broccoli florets, sliced bell peppers, and snap peas on the sheet, then drizzle with avocado oil and a pinch of the sea salt and black pepper.

• 3

  Roast the vegetables for 15 to 18 minutes until tender and slightly charred at the edges.

• 4

  While vegetables roast, whisk together the tamari, honey, grated ginger, and minced garlic in a small bowl to create the teriyaki sauce.

• 5

  Season the chicken breast with the remaining sea salt and black pepper, then pan-sear in sesame oil over medium-high heat for 5-6 minutes per side until golden and cooked through.

• 6

  Lower the heat, pour the sauce over the chicken, and toss for 1 minute until the glaze is thick and glossy.

• 7

  Slice the chicken and serve over the warm brown rice with the roasted vegetables on the side.