NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

1 tsp olive oil

2 tbsp coconut aminos

1 tsp honey

1 tsp arrowroot powder

0.5 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 and line a large baking sheet with parchment paper.

• 2

  Place the broccoli florets, sliced red bell pepper, and zucchini on the sheet and toss with olive oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 15 to 18 minutes until tender and slightly charred at the edges.

• 4

  While vegetables roast, pat the chicken breast dry, cut into 1-inch cubes, and toss in a bowl with arrowroot powder until lightly coated.

• 5

  In a small jar, whisk together the coconut aminos, honey, minced ginger, and minced garlic to create the teriyaki base.

• 6

  Heat the sesame oil in a large non-stick skillet over medium-high heat, then add chicken and sear for 5-6 minutes until golden and crispy.

• 7

  Reduce heat to medium, pour the sauce over the chicken, and stir constantly for 1-2 minutes until the glaze is thick and glossy.

• 8

  Plate the roasted vegetables and top with the crispy teriyaki chicken, finishing with a sprinkle of sesame seeds.