NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken breast

1 bunch fresh asparagus

0.25 tbsp avocado oil

1 tbsp coconut aminos

0.5 tsp raw honey

0.25 tsp toasted sesame oil

0.5 tsp minced fresh ginger

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp cracked black pepper

0.25 tsp toasted sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet, tossing with 0.5 tbsp of avocado oil, 0.125 tsp sea salt, and 0.125 tsp black pepper.

• 3

  Roast the asparagus for 10-12 minutes until tender but still retaining a slight snap.

• 4

  While the asparagus roasts, whisk together the coconut aminos, raw honey, toasted sesame oil, minced ginger, and minced garlic in a small bowl to create the teriyaki glaze.

• 5

  Season the chicken breast evenly with the remaining sea salt and black pepper.

• 6

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

• 7

  Sear the chicken for 5-7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

• 8

  Reduce the skillet heat to low and pour the teriyaki glaze over the chicken, turning the meat frequently for 1-2 minutes until the sauce reduces into a thick, glossy coating.

• 9

  Plate the chicken alongside the roasted asparagus and garnish the entire dish with toasted sesame seeds.