NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

1 medium carrot

1 tbsp extra virgin olive oil

1 tsp toasted sesame oil

2 tbsp tamari

1 tsp raw honey

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 (200°C) and line a large baking sheet with parchment paper.

• 2

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

• 3

  Place the broccoli, bell pepper, and carrots on the baking sheet, tossing them with the olive oil, sea salt, and black pepper.

• 4

  Roast the vegetables for 18 to 20 minutes until they are tender and slightly charred at the edges.

• 5

  While the vegetables roast, season the chicken breast with a small pinch of salt and sear it in a skillet over medium-high heat with the toasted sesame oil for 5-6 minutes per side.

• 6

  In a small bowl, whisk together the tamari, honey, minced ginger, and minced garlic to create the teriyaki glaze.

• 7

  Lower the skillet heat to medium-low, pour the sauce over the chicken, and let it simmer for 2 minutes until the glaze is thick and glossy.

• 8

  Slice the chicken and serve it over the roasted vegetable medley, finishing with a sprinkle of sesame seeds.