NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup asparagus

1 tbsp avocado oil

1 tbsp tamari

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with 0.5 tbsp avocado oil, half the sea salt, and half the black pepper.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 4

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

• 5

  Season the chicken breast with the remaining sea salt and black pepper.

• 6

  Heat a skillet over medium-high heat with the remaining 0.5 tbsp avocado oil and sear the chicken for 6-7 minutes per side until cooked through.

• 7

  Reduce the heat to low, pour the teriyaki glaze into the skillet, and toss the chicken for 1-2 minutes until the sauce is thick and glossy.

• 8

  Slice the chicken into strips and serve over the roasted asparagus, garnishing with sesame seeds.