NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli

1 cup red bell pepper

1 tsp olive oil

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized pieces and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

  Place the chicken, broccoli florets, and sliced red bell pepper on the prepared baking sheet in a single layer.

• 4

  Drizzle the olive oil over the chicken and vegetables, tossing gently to ensure everything is lightly coated.

• 5

  Roast in the oven for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 6

  While roasting, combine coconut aminos, honey, grated ginger, and minced garlic in a small saucepan over medium-low heat.

• 7

  Simmer the sauce for 3-5 minutes until it thickens into a glossy glaze that coats the back of a spoon.

• 8

  Remove the tray from the oven, pour the glaze over the chicken and vegetables, and toss to coat before garnishing with sesame seeds.