NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

1 cup broccoli florets

1 cup red bell pepper

2 tbsp coconut aminos

1 tsp raw honey

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

1 tsp sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Place the broccoli florets and sliced red bell pepper on the sheet, drizzle with olive oil, and roast for 15-18 minutes until tender and slightly charred.

• 3

  While vegetables roast, cut the chicken breast into 1-inch cubes and place them in a bowl.

• 4

  Toss the chicken with arrowroot powder, sea salt, and black pepper until evenly coated.

• 5

  In a small jar or bowl, whisk together the coconut aminos, raw honey, minced fresh ginger, and minced garlic to create the glaze.

• 6

  Heat the toasted sesame oil in a large non-stick skillet over medium-high heat.

• 7

  Add the chicken cubes to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and crispy.

• 8

  Reduce the heat to medium and pour the teriyaki glaze over the chicken, stirring constantly for 1-2 minutes until the sauce thickens and coats the meat.

• 9

  Plate the roasted vegetables and top with the crispy teriyaki chicken.

• 10

  Garnish with sesame seeds before serving.