NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups broccoli florets

1 tsp avocado oil

1 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

1 tsp arrowroot powder

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and toss the broccoli florets with avocado oil, sea salt, and black pepper on a large baking sheet.

• 2

  Roast the broccoli for 15-20 minutes until the edges are golden and slightly charred.

• 3

  While the broccoli roasts, slice the chicken breast into bite-sized pieces and toss them in a bowl with arrowroot powder, salt, and pepper until lightly coated.

• 4

  In a small jar, whisk together the coconut aminos, honey, minced ginger, minced garlic, and toasted sesame oil to create the teriyaki glaze.

• 5

  Heat a large non-stick skillet over medium-high heat and sear the chicken pieces for 5-7 minutes until they are golden brown and cooked through.

• 6

  Pour the teriyaki glaze into the skillet with the chicken, stirring constantly for 1-2 minutes until the sauce thickens and coats the chicken beautifully.

• 7

  Plate the crispy chicken alongside the roasted broccoli and finish with a sprinkle of toasted sesame seeds.