NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1.5 cup broccoli florets

0.5 cup red bell pepper

2 tbsp coconut aminos

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

0.5 tsp toasted sesame oil

0.5 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 olive oil, half of the salt, and half of the pepper on the prepared sheet.

• 3

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

• 4

  While the vegetables roast, dice the chicken breast into bite-sized pieces and toss in a bowl with arrowroot powder and the remaining salt and pepper.

• 5

  In a small ramekin, whisk together the coconut aminos, honey, minced ginger, and minced garlic to create the teriyaki glaze.

• 6

  Heat a non-stick skillet over medium-high heat with the toasted sesame oil.

• 7

  Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 8

  Pour the teriyaki glaze into the skillet with the chicken, stirring constantly for 1-2 minutes until the sauce thickens into a glossy coating.

• 9

  Divide the roasted vegetables onto plates, top with the crispy glazed chicken, and garnish with sesame seeds.