NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 tbsp olive oil

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Toss the broccoli florets and sliced red bell pepper with olive oil, sea salt, and black pepper on the prepared baking sheet.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and slightly charred at the edges.

• 4

  While the vegetables roast, season the chicken breast with a pinch of salt and pepper and sear in a hot non-stick skillet for 6-7 minutes per side until fully cooked.

• 5

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

• 6

  Lower the skillet heat to medium and pour the sauce over the chicken, simmering for 2 minutes until the glaze becomes thick and glossy.

• 7

  Slice the chicken into strips and serve it over the roasted vegetables, garnishing with sesame seeds for added texture.