NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup asparagus

1 tsp olive oil

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 tsp 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 line a small baking sheet with parchment paper.

• 2

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

• 3

  Spread the asparagus in a single layer and roast for 12-15 minutes until tender and slightly charred.

• 4

  In a small bowl, whisk together the coconut aminos, honey, minced ginger, minced garlic, and arrowroot powder until smooth.

• 5

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

• 6

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

• 7

  Add the chicken to the skillet and sear for 5-7 minutes per side until the internal temperature reaches 165°F.

• 8

  Reduce the heat to low and pour the coconut amino mixture into the pan.

• 9

  Toss the chicken continuously for 1-2 minutes until the glaze becomes thick, glossy, and coats the meat entirely.

• 10

  Slice the chicken and serve it over the roasted asparagus spears, garnished with sesame seeds.