NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup snap peas

0.5 tbsp olive oil

1 tbsp tamari

0.5 tbsp honey

1 tsp sesame oil

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 for easy cleanup.

• 2

  Place the broccoli florets, sliced red bell pepper, and snap peas on the sheet, tossing them with olive oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 15 to 18 minutes until they are tender and show slight charred edges.

• 4

  In a small bowl, whisk together the tamari, honey, sesame oil, minced ginger, and minced garlic to create the glaze.

• 5

  Heat a non-stick skillet over medium-high heat and sear the chicken breast for 5 to 6 minutes per side until golden and cooked through.

• 6

  Lower the heat, pour the sauce over the chicken, and simmer for 2 minutes until the glaze is thick and glossy.

• 7

  Slice the chicken and serve it over the roasted vegetable medley, finishing with a sprinkle of sesame seeds.