NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 tbsp extra virgin olive oil

2 tbsp coconut aminos

1 tsp raw honey

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 (200°C).

• 2

  Toss the broccoli florets and sliced red bell peppers with half of the olive oil, half of the sea salt, and half of the black pepper on a large baking sheet.

• 3

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

• 4

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

• 5

  Season the chicken breast with the remaining salt and pepper. Heat the remaining olive oil in a skillet over medium-high heat.

• 6

  Sear the chicken for 5-6 minutes per side until fully cooked and the exterior is golden brown.

• 7

  Reduce the skillet heat to low and pour in the teriyaki glaze, simmering for 1-2 minutes while spooning the sauce over the chicken until it becomes thick and glossy.

• 8

  Slice the chicken into strips and serve immediately over the roasted vegetables, garnished with toasted sesame seeds.