NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp avocado oil

1 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Toss the broccoli florets and sliced red bell peppers with avocado oil, sea salt, and black pepper on the prepared baking sheet.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and slightly charred at the edges.

• 4

  While the vegetables roast, cut the chicken breast into 1-inch cubes and toss them in a small bowl with the arrowroot powder until lightly coated.

• 5

  Heat a large non-stick skillet over medium-high heat and add the chicken, searing for 5-7 minutes until golden brown and cooked through.

• 6

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

• 7

  Lower the skillet heat to medium, pour the sauce over the chicken, and stir constantly for 1-2 minutes until the sauce thickens into a glossy glaze.

• 8

  Divide the roasted vegetables onto a plate and top with the crispy teriyaki chicken.