NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 tbsp extra virgin olive oil

1 cup broccoli florets

1 cup red bell pepper

2 tbsp coconut aminos

0.5 tsp honey

0.5 tsp toasted sesame oil

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

• 2

  Place the broccoli florets and sliced red bell peppers on the baking sheet, drizzle with half of the olive oil, and season with sea salt and black pepper.

• 3

  Toss the vegetables to coat evenly and roast for 15-18 minutes until the edges are slightly charred and tender.

• 4

  While the vegetables roast, whisk together the coconut aminos, honey, toasted sesame oil, grated fresh ginger, and minced garlic in a small bowl.

• 5

  Season the chicken breast with a tiny pinch of salt and heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 6

  Sear the chicken for 5-6 minutes per side until golden brown and cooked through.

• 7

  Reduce the skillet heat to low and pour the prepared teriyaki sauce over the chicken, simmering for 1-2 minutes until the glaze thickens and looks glossy.

• 8

  Slice the chicken into strips and serve alongside the roasted vegetables, garnishing the entire plate with sesame seeds.