NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 medium Red bell pepper

1 tbsp Avocado oil

2 tbsp Coconut aminos

1 tsp Honey

0.5 tsp Ground ginger

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

0.5 cup Cooked brown rice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Cut the chicken breast into 1-inch bite-sized cubes and chop the bell pepper into similar sized pieces.

• 3

  Place the chicken, broccoli florets, and bell peppers on the baking sheet. Drizzle with avocado oil and season with sea salt, black pepper, and garlic powder.

• 4

  Toss everything well to ensure an even coating, then spread into a single layer to ensure the chicken gets crispy.

• 5

  Roast in the oven for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp with slightly charred edges.

• 6

  While the chicken roasts, whisk together the coconut aminos, honey, and ground ginger in a small bowl to create the teriyaki glaze.

• 7

  Remove the tray from the oven, pour the glaze over the chicken and vegetables, and toss directly on the pan to coat.

• 8

  Serve the crispy chicken and vegetables over the warm cooked brown rice and garnish with sesame seeds.