NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp arrowroot powder

2 tbsp coconut aminos

1 tsp 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 baking sheet with parchment paper.

• 2

  Toss the broccoli florets and sliced red bell peppers with half of the olive oil, sea salt, and black pepper on the prepared baking sheet.

• 3

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

• 4

  While the vegetables roast, cut the chicken breast into bite-sized pieces and toss them in a bowl with the arrowroot powder until lightly coated.

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5-7 minutes until golden brown and cooked through.

• 6

  In a small bowl, whisk together the coconut aminos, sesame oil, minced garlic, and grated ginger.

• 7

  Pour the sauce mixture into the skillet with the chicken, stirring constantly for 1-2 minutes until the glaze thickens and evenly coats the meat.

• 8

  Plate the crispy teriyaki chicken alongside the roasted vegetables and garnish with sesame seeds before serving.