NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 tbsp avocado oil

1 tbsp tamari

1 tsp honey

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Toss the broccoli florets and sliced red bell pepper with 0.5 tbsp of avocado oil, sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 15-18 minutes until tender and slightly charred.

• 4

  While vegetables roast, whisk together the tamari, honey, sesame oil, grated ginger, and minced garlic in a small bowl.

• 5

  Heat the remaining 0.5 tbsp of avocado oil in a non-stick skillet over medium-high heat and sear the chicken breast for 6-7 minutes per side until cooked through.

• 6

  Lower the heat to medium-low and pour the sauce mixture into the skillet, tossing the chicken to coat until the glaze is thick and glossy.

• 7

  Slice the chicken into strips and serve immediately over the roasted vegetables, garnished with sesame seeds.