NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Carrots

0.5 tbsp Avocado oil

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Sesame oil

0.5 tsp Garlic powder

0.5 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the carrots into thin rounds and toss them with the broccoli florets, avocado oil, sea salt, and black pepper on the baking sheet.

• 3

  Roast the vegetables for 18-20 minutes until they are tender and have developed slightly caramelized edges.

• 4

  While the vegetables roast, whisk together the coconut aminos, honey, sesame oil, garlic powder, and ground ginger in a small bowl to create the teriyaki glaze.

• 5

  Season the chicken breast with a pinch of salt and pepper, then sear in a hot non-stick skillet over medium-high heat for 6 minutes per side until cooked through.

• 6

  Reduce the skillet heat to low and pour the teriyaki glaze over the chicken, tossing frequently for 2 minutes until the sauce thickens and coats the meat.

• 7

  Plate the chicken alongside the roasted vegetables and garnish with sesame seeds before serving.