NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

2 tsp avocado oil

1 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

0.5 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.

• 2

  Toss the broccoli florets and sliced red bell pepper with 1 tsp of avocado oil, sea salt, and black pepper.

• 3

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

• 4

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

• 5

  Heat the remaining 1 tsp of avocado oil in a skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until cooked through.

• 6

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

• 7

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

• 8

  Slice the chicken and serve it over the roasted vegetables, garnished with sesame seeds for a final touch.