NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup carrots

0.5 tbsp avocado oil

1 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 tsp toasted sesame oil

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

  Slice the red bell pepper and carrots into bite-sized pieces, then toss them on the baking sheet with the broccoli florets, half of the avocado oil, and a pinch of sea salt.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

  Reduce the skillet heat to low, pour the sauce over the chicken, and simmer for 2-3 minutes until the glaze is thick and glossy.

• 8

  Slice the chicken and serve it alongside the roasted vegetables, drizzling any remaining pan sauce over the top and garnishing with sesame seeds.