NUTRITION

SERVINGS

INGREDIENTS

8 oz ground chicken

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tsp raw honey

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 and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets and sliced red bell pepper with half of the sesame oil, sea salt, and black pepper, then roast for 15 minutes until tender and slightly charred.

• 3

  While the vegetables roast, heat the remaining sesame oil in a large skillet over medium-high heat.

• 4

  Add the ground chicken to the skillet, breaking it up with a spatula, and cook until browned and fully cooked through.

• 5

  Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.

• 6

  In a small bowl, whisk together the coconut aminos and raw honey, then pour the mixture over the chicken.

• 7

  Simmer the chicken in the sauce for 3-4 minutes, stirring frequently, until the liquid reduces and forms a sticky, caramelized glaze.

• 8

  Remove the roasted vegetables from the oven and toss them directly into the skillet with the chicken to coat.

• 9

  Garnish with sesame seeds and serve immediately.