NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 oz rice vermicelli noodles

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup carrots

0.5 tbsp avocado oil

1 tbsp tamari

1 tbsp lime juice

1 tsp fresh ginger

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Slice the chicken breast into thin strips and place them on the baking sheet along with the broccoli, sliced bell peppers, and carrots.

• 3

  Drizzle the chicken and vegetables with avocado oil, then sprinkle with sea salt and black pepper, tossing everything to ensure an even coat.

• 4

  Roast in the oven for 18 to 20 minutes until the chicken is fully cooked and the vegetables have developed a light char.

• 5

  While the tray roasts, bring a pot of water to a boil and cook the rice vermicelli noodles according to package directions, then drain and rinse with cool water.

• 6

  In a small mixing bowl, whisk together the tamari, lime juice, grated fresh ginger, and toasted sesame oil to create the dressing.

• 7

  Place the cooked noodles into a serving bowl, top with the roasted chicken and vegetable mixture, and drizzle the ginger-lime dressing over the top before serving.