NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

0.5 tbsp Extra virgin olive oil

2 tbsp Coconut aminos

1 tsp Raw honey

1 tsp Arrowroot powder

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 and line a baking sheet with parchment paper.

• 2

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

• 3

  Roast the vegetables for 15 to 20 minutes until they are tender and slightly charred at the edges.

• 4

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

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 6

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

• 7

  Pour the sauce into the skillet with the chicken and simmer for 2 minutes until the glaze becomes thick and glossy.

• 8

  Serve the crispy glazed chicken immediately over the bed of roasted vegetables.