NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

2 tsp avocado oil

1 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame 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

  Toss the broccoli florets and sliced red bell pepper with 1 tsp of avocado oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetables for 15-18 minutes until the broccoli edges are slightly charred and the peppers are tender.

• 4

  While the vegetables roast, whisk together the coconut aminos, honey, toasted sesame oil, minced fresh ginger, and minced garlic in a small bowl.

• 5

  Dice the chicken breast into 1-inch cubes and season lightly with an extra pinch of salt.

• 6

  Heat the remaining 1 tsp of avocado oil in a large non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 7

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

• 8

  Serve the crispy chicken over the roasted vegetables and garnish with sesame seeds.