NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp coconut aminos

1 tsp honey

1 tsp sesame oil

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.25 cup cooked brown rice

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 avocado oil, half of the sea salt, and half of the black pepper.

• 3

  Spread the vegetables in a single layer and roast for 15-18 minutes until the edges are slightly charred and tender.

• 4

  In a small bowl, whisk together the coconut aminos, honey, sesame oil, minced ginger, and minced garlic to create the teriyaki glaze.

• 5

  Season the chicken breast with the remaining salt and pepper, then sear in a hot non-stick skillet over medium-high heat for 5-6 minutes per side until cooked through.

• 6

  Reduce the heat to low, pour the teriyaki glaze over the chicken, and simmer for 1-2 minutes until the sauce becomes thick and glossy.

• 7

  Slice the chicken into strips and serve immediately over the warm brown rice with the roasted vegetables on the side.