NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken tenderloins

0.5 cup Cooked jasmine rice

1 cup Sliced bell peppers

0.5 cup Sliced red onion

0.5 tbsp Extra virgin olive oil

1 tbsp Raw honey

1 tbsp Coconut aminos

1 tsp Minced garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the raw honey, coconut aminos, and minced garlic until well combined.

• 3

  Place the chicken tenderloins, sliced bell peppers, and red onion onto the prepared sheet pan.

• 4

  Drizzle the olive oil over the chicken and vegetables, then season evenly with sea salt and black pepper.

• 5

  Pour half of the honey-garlic sauce over the ingredients on the pan and toss thoroughly to ensure everything is well-coated.

• 6

  Spread the chicken and vegetables out into a single layer, ensuring they aren't overcrowded so they roast rather than steam.

• 7

  Roast in the oven for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 8

  Remove from the oven and drizzle the remaining honey-garlic sauce over the hot chicken.

• 9

  Serve the chicken and vegetables immediately over the warm jasmine rice and garnish with sesame seeds.