NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

1.5 cups broccoli florets

1 medium red bell pepper

1 tbsp avocado oil

2 tbsp coconut aminos

1 tsp honey

1 tsp grated ginger

1 clove garlic

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 stalk green onion

PREPARATION

• 1

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

• 2

  Slice the red bell pepper into thin strips and place them on the baking sheet along with the broccoli florets.

• 3

  Drizzle the vegetables with avocado oil and season with the sea salt and black pepper, tossing well to coat evenly.

• 4

  Roast the vegetables in the oven for 15-18 minutes until they are tender and the edges are slightly caramelized.

• 5

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

• 6

  Season the chicken breast lightly with salt and sear in a non-stick skillet over medium-high heat for 5-7 minutes per side until golden and cooked through.

• 7

  Reduce the skillet heat to low and pour the teriyaki glaze over the chicken, allowing it to bubble and thicken for 1-2 minutes until it coats the chicken perfectly.

• 8

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