NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup carrots

1 tsp olive oil

1.5 tbsp tamari

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp sesame oil

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.

• 2

  Toss the broccoli florets, sliced red bell peppers, and sliced carrots with olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and show slight charred edges.

• 4

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

• 5

  Heat the sesame oil in a large non-stick skillet over medium-high heat.

• 6

  Season the chicken breast with a tiny pinch of salt and sear in the skillet for 5-7 minutes per side until golden brown and cooked through.

• 7

  Pour the teriyaki sauce into the skillet during the final 2 minutes of cooking, tossing the chicken continuously until the glaze is thick and glossy.

• 8

  Slice the chicken and serve it immediately over the roasted vegetables, garnished with sesame seeds for a crunch.