NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 cup red bell pepper

0.5 cup sugar snap peas

1 tbsp tamari

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Slice the red bell pepper into thin strips and toss them on the baking sheet with the broccoli florets and sugar snap peas.

• 3

  Drizzle the vegetables with half of the olive oil, sea salt, and black pepper, then roast for 15-18 minutes until tender-crisp and slightly charred.

• 4

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

• 5

  Heat the remaining olive oil in a medium skillet over medium-high heat and sear the chicken breast for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Reduce the skillet heat to low and pour the teriyaki glaze over the chicken, turning the meat to coat it thoroughly as the sauce bubbles and thickens into a sticky glaze.

• 7

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