NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

1.5 tbsp coconut aminos

1 tsp raw honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Place the broccoli florets, sliced bell peppers, and snap peas on the sheet, tossing with 0.5 tbsp of avocado oil and half of the sea salt.

• 3

  Roast the vegetables for 15-18 minutes until they are tender and show slight charred edges.

• 4

  While vegetables roast, cut the chicken breast into 1-inch bite-sized pieces and toss in a bowl with arrowroot powder, remaining sea salt, and black pepper.

• 5

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

• 6

  Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally until golden brown and cooked through.

• 7

  In a small jar, whisk together the coconut aminos, raw honey, toasted sesame oil, minced ginger, and minced garlic.

• 8

  Reduce the skillet heat to medium and pour the sauce over the chicken, stirring constantly for 1-2 minutes until the glaze is thick and glossy.

• 9

  Remove from heat and serve the crispy glazed chicken immediately over the roasted vegetable medley.