NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Snap peas

1 tsp Avocado oil

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Grated fresh ginger

1 clove Minced garlic

1 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

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 baking sheet. Drizzle with avocado oil and season with sea salt and black pepper, tossing to coat evenly.

• 3

  Roast the vegetables for 15-18 minutes until they are tender and show light golden-brown edges.

• 4

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

• 5

  Season the chicken breast with a small pinch of salt and sear in a hot non-stick skillet over medium-high heat for 6-7 minutes per side until fully cooked and golden.

• 6

  Reduce the skillet heat to low and pour the teriyaki glaze over the chicken. Simmer for 1-2 minutes, flipping the chicken to ensure it is thoroughly coated in the thickened, glossy sauce.

• 7

  Arrange the roasted vegetables on a plate, top with the glazed chicken, and garnish with sesame seeds before serving.