NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus

1 tbsp Olive oil

1 tbsp Tamari

0.5 tbsp Honey

1 tsp Sesame oil

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 (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with olive oil, half of the sea salt, and half of the black pepper.

• 3

  Roast the asparagus for 12 to 15 minutes until tender and slightly charred at the tips.

• 4

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

• 5

  Season the chicken breast with the remaining sea salt and black pepper.

• 6

  Heat the sesame oil in a large skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until golden brown and cooked through.

• 7

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

• 8

  Slice the chicken and serve immediately over the roasted asparagus, garnishing the dish with a sprinkle of sesame seeds.