NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 tbsp olive oil

1 tbsp tamari

1 tsp 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 and line a large baking sheet with parchment paper.

• 2

  Place the broccoli florets and sliced bell peppers on the baking sheet, tossing them with olive oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 18-20 minutes until they are tender and the edges are slightly caramelized.

• 4

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

• 5

  Season the chicken breast lightly with salt and pepper, then sear in a non-stick skillet over medium-high heat for approximately 6 minutes per side until fully cooked.

• 6

  Reduce the skillet heat to low and pour the teriyaki sauce over the chicken, turning the meat frequently until the sauce reduces into a thick, glossy glaze.

• 7

  Slice the chicken into strips and serve immediately alongside the roasted vegetables, garnished with sesame seeds.