NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

1 cup broccoli florets

0.5 cup carrots

0.5 tbsp avocado oil

1 tbsp tamari

1 tsp honey

1 tsp toasted sesame oil

0.5 tsp ground ginger

0.5 tsp garlic powder

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 carrots with avocado oil, sea salt, and black pepper on the prepared baking sheet.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and show slight caramelized charring at the edges.

• 4

  In a small bowl, whisk together the tamari, honey, toasted sesame oil, ground ginger, and garlic powder to create the teriyaki glaze.

• 5

  Season the chicken breast with a small pinch of salt and sear in a non-stick pan over medium-high heat for 5-7 minutes per side until cooked through.

• 6

  Reduce the heat to low and pour the teriyaki glaze into the pan, spooning it continuously over the chicken for 1-2 minutes until the sauce thickens into a glossy coating.

• 7

  Slice the chicken into strips and serve immediately alongside the roasted vegetables, garnishing the entire plate with sesame seeds.