NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

0.5 cup sliced carrots

1 tbsp avocado oil

2 tbsp coconut aminos

1 tsp raw honey

1 tsp grated fresh ginger

1 clove minced 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 large baking sheet with parchment paper for easy cleanup.

• 2

  On the baking sheet, toss the broccoli florets, sliced bell pepper, and carrots with half of the avocado oil, sea salt, and black pepper.

• 3

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

• 4

  While the vegetables roast, whisk together the coconut aminos, raw honey, grated ginger, and minced garlic in a small bowl to create the glaze.

• 5

  Season the chicken breast with the remaining salt and pepper, then sear in a hot skillet with the rest of the avocado oil over medium-high heat until golden and cooked through.

• 6

  Lower the heat and pour the teriyaki glaze into the skillet with the chicken, simmering for 1-2 minutes until the sauce thickens into a sticky coating.

• 7

  Slice the chicken and serve it immediately alongside the roasted vegetables, garnished with a sprinkle of sesame seeds.