NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 tbsp olive oil

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 tsp toasted sesame oil

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Slice the red bell pepper into strips and toss them on the baking sheet with the broccoli florets, olive oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and show light golden-brown edges.

• 4

  While the vegetables roast, mince the garlic and grate the fresh ginger.

• 5

  In a small bowl, whisk together the coconut aminos, honey, minced ginger, minced garlic, and toasted sesame oil to create the teriyaki glaze.

• 6

  Heat a non-stick skillet over medium-high heat and sear the chicken breast for 5-7 minutes per side until the internal temperature reaches 165°F.

• 7

  Reduce the skillet heat to low and pour the teriyaki glaze over the chicken, tossing frequently for 1-2 minutes until the sauce becomes thick and glossy.

• 8

  Slice the chicken and serve it over the roasted vegetables, garnishing with sesame seeds for a final touch.