NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp white sesame seeds

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 the extra virgin olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetables for 15 to 18 minutes until the edges are tender and slightly charred.

• 4

  While the vegetables roast, dice the chicken breast into bite-sized pieces and season lightly.

• 5

  Heat the toasted sesame oil in a large non-stick skillet over medium-high heat and sear the chicken until crispy and cooked through.

• 6

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

• 7

  Pour the sauce over the chicken in the skillet and simmer for 2 minutes until the glaze becomes thick and glossy.

• 8

  Divide the roasted vegetables onto a plate, top with the glazed chicken, and garnish with white sesame seeds.