NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

0.5 tbsp Avocado oil

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  Place the broccoli florets, sliced red bell pepper, and sugar snap peas on the baking sheet, then toss with avocado oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 15-18 minutes until they are tender and show slight charred edges.

• 4

  While the vegetables roast, whisk together the coconut aminos, honey, toasted sesame oil, minced fresh ginger, and minced garlic in a small bowl.

• 5

  Heat a non-stick skillet over medium-high heat and cook the diced chicken breast for 6-8 minutes until golden brown and cooked through.

• 6

  Reduce the skillet heat to low, pour the teriyaki sauce over the chicken, and simmer for 2 minutes until the glaze thickens and coats every piece.

• 7

  Plate the glazed chicken alongside the roasted vegetables and finish with a sprinkle of sesame seeds.