NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

2 cups baby bok choy

0.5 tbsp olive oil

0.5 tsp sesame oil

1 tbsp coconut aminos

1 tsp honey

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 rimmed baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato into 1/2-inch pieces, then toss with olive oil and a pinch of sea salt.

• 3

  Spread the potatoes on the baking sheet and roast for 20-25 minutes until they are tender and caramelized.

• 4

  While potatoes roast, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic in a small bowl.

• 5

  Season the chicken breast with the remaining salt and pepper, then heat sesame oil in a skillet over medium-high heat.

• 6

  Sear the chicken for 5-6 minutes per side until cooked through, pouring the ginger glaze into the pan during the last 2 minutes to thicken and coat the meat.

• 7

  Halve the baby bok choy and steam or lightly sauté in a separate pan for 3-4 minutes until the leaves are wilted but the stems remain crisp.

• 8

  Plate the glazed chicken alongside the roasted sweet potatoes and bok choy, drizzling any remaining pan sauce over the top.