NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup carrots

2 tsp avocado oil

1 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

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

• 3

  Roast the vegetables for 18 minutes until tender and slightly charred.

• 4

  While vegetables roast, whisk together coconut aminos, honey, toasted sesame oil, minced ginger, and minced garlic in a small bowl.

• 5

  Season chicken breast with remaining salt and pepper, then pan-sear in a skillet with the remaining 1 tsp of avocado oil over medium-high heat until golden and cooked through.

• 6

  Pour the ginger teriyaki sauce into the skillet with the chicken, simmering for 2 minutes until the sauce thickens into a glossy glaze.

• 7

  Slice the chicken and serve over the roasted vegetables, garnished with sesame seeds.