NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

2 tbsp coconut aminos

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) and line a large baking sheet with parchment paper.

• 2

  Toss the broccoli florets and sliced red bell pepper with 0.5 tbsp of olive oil, sea salt, and black pepper directly on the baking sheet.

• 3

  Roast the vegetables for 18-20 minutes until they are tender and the edges are beautifully charred.

• 4

  While the vegetables roast, cut the chicken breast into 1-inch cubes and season them lightly with a pinch of salt.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a large non-stick skillet over medium-high heat.

• 6

  Add the chicken to the skillet and cook for 6-8 minutes, turning occasionally, until the exterior is golden brown and crispy.

• 7

  In a small bowl, whisk together the coconut aminos, finely minced ginger, and minced garlic.

• 8

  Reduce the skillet heat to medium, pour the sauce over the chicken, and toss for 1-2 minutes until the glaze thickens and coats the meat.

• 9

  Plate the roasted vegetables and top with the crispy teriyaki chicken, finishing with a sprinkle of sesame seeds.