NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

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

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets and sliced red bell pepper with 0.5 tbsp of avocado oil, sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer and roast for 15-18 minutes until they are crisp-tender and slightly charred.

• 4

  While the vegetables roast, mince the garlic and grate the fresh ginger.

• 5

  In a small bowl, whisk together the tamari, honey, sesame oil, minced ginger, and garlic to create the teriyaki glaze.

• 6

  Cut the chicken breast into bite-sized pieces and season lightly with a pinch of salt.

• 7

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

• 8

  Add the chicken to the skillet and sauté for 6-8 minutes, turning occasionally, until golden brown and fully cooked.

• 9

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

• 10

  Plate the glazed chicken alongside the roasted vegetables and serve immediately.