NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup carrots

1 tbsp olive oil

2 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

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Season the chicken breast with a tiny pinch of salt and sear in a hot skillet over medium-high heat for 5-6 minutes per side until fully cooked.

• 6

  Pour the teriyaki sauce into the skillet during the last 2 minutes of cooking, tossing the chicken continuously until the sauce reduces into a thick, glossy glaze.

• 7

  Slice the chicken into strips and serve immediately over the roasted vegetables, garnishing with sesame seeds for a final crunch.