NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

0.5 cup red bell pepper

0.5 cup carrots

1 tbsp avocado oil

2 tbsp coconut aminos

1 tsp honey

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Toss the broccoli florets, sliced bell peppers, and carrots with half of the avocado oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 18 to 20 minutes until they are tender and show slight charred edges.

• 4

  While vegetables roast, slice the chicken breast into bite-sized pieces and toss in a bowl with arrowroot powder until lightly coated.

• 5

  Heat the remaining avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and crispy on all sides.

• 6

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

• 7

  Reduce the skillet heat to medium-low and pour the sauce over the chicken, stirring constantly until the glaze thickens and coats the meat beautifully.

• 8

  Divide the roasted vegetables onto a plate, top with the crispy teriyaki chicken, and garnish with sesame seeds before serving.