NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp avocado oil

1 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 (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the red bell pepper into thin strips and break the broccoli into bite-sized florets.

• 3

  Toss the vegetables on the baking sheet with 0.5 tablespoon of avocado oil, sea salt, and black pepper.

• 4

  Roast the vegetables for 15-18 minutes until they are tender and show slight charred edges.

• 5

  While the vegetables roast, mince the garlic and grate the fresh ginger.

• 6

  Whisk the coconut aminos, raw honey, minced ginger, and minced garlic together in a small bowl to create the teriyaki glaze.

• 7

  Heat the remaining 0.5 tablespoon of avocado oil in a large skillet over medium-high heat.

• 8

  Season the chicken breast with a tiny pinch of salt and sear for 5-7 minutes per side until golden brown and cooked through.

• 9

  Reduce the skillet heat to low and pour the teriyaki glaze over the chicken, turning the meat to coat it thoroughly as the sauce thickens into a sticky glaze.

• 10

  Plate the roasted vegetables and top with the glazed chicken, then garnish with sesame seeds before serving.