NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Sweet potato

1 cup Bell pepper

1 cup Cauliflower rice

0.5 tbsp Honey

1 tbsp Coconut aminos

1 tsp Olive oil

1 tsp Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Red pepper flakes

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the honey, coconut aminos, minced garlic, and red pepper flakes until well combined.

• 3

  Place the cubed sweet potatoes, sliced bell peppers, and diced chicken breast on the prepared sheet pan.

• 4

  Drizzle the olive oil over the ingredients and season with sea salt and black pepper, tossing to coat evenly.

• 5

  Pour half of the honey-garlic glaze over the chicken and vegetables, then roast in the oven for 20 to 25 minutes until the chicken is cooked through.

• 6

  While the sheet pan is roasting, lightly sauté the cauliflower rice in a non-stick skillet over medium heat for 5 minutes until tender.

• 7

  Divide the cauliflower rice into bowls and top with the roasted chicken and vegetables, drizzling with the remaining glaze before serving.