NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

0.5 cup red bell pepper

2 tbsp coconut aminos

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 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 show slight charred edges.

• 4

  While the vegetables roast, season the chicken breast with the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 6

  In a small bowl, whisk together the coconut aminos, honey, minced fresh ginger, and minced garlic.

• 7

  Reduce the skillet heat to medium, pour the sauce over the chicken, and simmer for 2 minutes until the glaze becomes thick and glossy.

• 8

  Slice the chicken and serve it alongside the roasted vegetables, drizzling any remaining pan glaze over the top and finishing with a sprinkle of sesame seeds.