NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup carrots

1 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

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

• 2

  Place the broccoli florets, sliced bell peppers, and sliced carrots on the baking sheet. Drizzle with avocado oil, sea salt, and black pepper, then toss to coat evenly.

• 3

  Roast the vegetables in the oven for 15-18 minutes until they are tender and show slight charred edges.

• 4

  While the vegetables roast, whisk together the coconut aminos, honey, minced fresh ginger, and minced garlic in a small bowl to create the teriyaki glaze.

• 5

  Season the chicken breast with a pinch of salt and pepper. Heat the toasted sesame oil in a non-stick skillet over medium-high heat.

• 6

  Add the chicken to the skillet and sear for 5-7 minutes per side until golden brown and cooked through.

• 7

  Reduce the heat to low and pour the teriyaki sauce over the chicken, tossing frequently for 1-2 minutes until the sauce thickens into a glossy glaze.

• 8

  Slice the chicken and serve it over the roasted vegetables, garnishing the entire dish with sesame seeds.