NUTRITION

SERVINGS

INGREDIENTS

8 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 cup cremini mushrooms

1 tbsp tamari

1 tsp toasted 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

  Place the broccoli florets and sliced cremini mushrooms on the baking sheet, drizzle with olive oil, and season with sea salt and black pepper.

• 3

  Toss the vegetables to coat evenly and roast in the oven for 15-20 minutes until the broccoli is crisp-tender and the mushrooms are golden.

• 4

  While the vegetables roast, season the chicken breast with a small pinch of salt and pepper.

• 5

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through and golden brown.

• 6

  In a small bowl, whisk together the tamari, toasted sesame oil, minced fresh ginger, and minced garlic to create the umami glaze.

• 7

  Lower the skillet heat to medium-low, pour the glaze over the chicken, and let it simmer for 1-2 minutes until the sauce thickens and coats the meat.

• 8

  Plate the roasted vegetables and top with the glazed chicken breast, drizzling any remaining sauce from the pan over the top.

• 9

  Garnish with sesame seeds before serving.