NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

1 cup broccoli florets

0.5 cup red bell pepper strips

1 tbsp honey

1 tbsp coconut aminos

1 tsp extra virgin olive oil

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 and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken thighs into 1-inch bite-sized pieces and place them in a large mixing bowl.

• 3

  In a small bowl, whisk together the honey, coconut aminos, minced garlic, sea salt, and black pepper to create the glaze.

• 4

  Add the broccoli florets and red bell pepper strips to the bowl with the chicken.

• 5

  Drizzle the olive oil and half of the honey-garlic glaze over the chicken and vegetables, tossing until everything is evenly coated.

• 6

  Spread the mixture in a single layer on the prepared sheet pan, ensuring pieces are not overcrowded so they roast rather than steam.

• 7

  Roast for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp with slightly charred edges.

• 8

  Drizzle the remaining glaze over the hot pan and garnish with sesame seeds before serving.