NUTRITION

SERVINGS

INGREDIENTS

8 oz Chicken breast

1 cup Sweet potato

1 cup Carrots

0.75 cup Cooked jasmine rice

0.5 tbsp Extra virgin olive oil

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tbsp Fresh lime juice

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tbsp Green onions

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato and carrots into uniform 1/2-inch pieces.

• 3

  Cut the chicken breast into bite-sized 1-inch cubes.

• 4

  In a small bowl, whisk together the tamari, lime juice, honey, grated ginger, minced garlic, and toasted sesame oil to create the zesty glaze.

• 5

  Place the sweet potatoes and carrots on the sheet pan, drizzle with olive oil, salt, and pepper, and toss to coat.

• 6

  Roast the vegetables for 10 minutes.

• 7

  Remove the pan, add the chicken cubes, and pour the zesty glaze over everything, tossing well to ensure even coverage.

• 8

  Return the pan to the oven and roast for another 12-15 minutes until the chicken is cooked through and the vegetables are tender and slightly charred.

• 9

  Serve the roasted chicken and vegetables over the warm jasmine rice.

• 10

  Garnish with sliced green onions and sesame seeds for a fresh, crunchy finish.