NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

2 tsp Olive oil

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove 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 rimmed baking sheet with parchment paper.

• 2

  Cut the chicken breast into 1-inch cubes and chop the broccoli and bell pepper into bite-sized pieces.

• 3

  Place the broccoli and bell pepper on the baking sheet, drizzle with the olive oil, and season with sea salt and black pepper.

• 4

  In a small bowl, whisk together the coconut aminos, honey, minced ginger, and minced garlic until the glaze is well combined.

• 5

  Roast the vegetables for 10 minutes, then remove the tray from the oven and add the chicken cubes.

• 6

  Drizzle half of the teriyaki glaze over the chicken and vegetables, tossing gently with tongs to ensure everything is coated.

• 7

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

• 8

  Toss the mixture with the remaining glaze and garnish with sesame seeds before serving hot.