NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz tempeh

1 tbsp honey

1 tbsp tamari

1 tbsp rice vinegar

1 tsp toasted sesame oil

2 cloves garlic

0.5 tsp fresh ginger

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp extra virgin olive oil

0.25 tsp red pepper flakes

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the honey, tamari, rice vinegar, toasted sesame oil, minced garlic, grated ginger, and red pepper flakes.

• 3

  Cut the chicken breast and the tempeh into uniform 1-inch cubes to ensure even cooking throughout the bake.

• 4

  Place the chicken cubes, tempeh cubes, broccoli florets, and sliced red bell peppers onto the prepared baking sheet.

• 5

  Drizzle the extra virgin olive oil over the chicken and vegetables, tossing them with your hands or a spatula to coat thoroughly.

• 6

  Pour exactly half of the honey-garlic sauce over the mixture on the tray and toss again until everything is well-glazed.

• 7

  Spread the ingredients out into a single layer, making sure there is space between the pieces so they roast rather than steam.

• 8

  Bake for 18 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the tempeh edges are golden and crispy.

• 9

  Remove the tray from the oven and immediately drizzle the remaining sauce over the hot ingredients before serving.