NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Carrots

0.5 tbsp Extra virgin olive oil

2 tbsp Coconut aminos

1 tsp Raw 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 and line a large baking sheet with parchment paper.

• 2

  Place the broccoli florets, sliced bell peppers, and sliced carrots on the baking sheet, tossing them with the olive oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 18-20 minutes until they are tender and slightly charred at the edges.

• 4

  While the vegetables roast, whisk together the coconut aminos, honey, sesame oil, grated ginger, and minced garlic in a small bowl to create the teriyaki sauce.

• 5

  Heat a large non-stick skillet over medium-high heat and sear the diced chicken breast pieces until they are golden brown and fully cooked through.

• 6

  Reduce the heat to low, pour the teriyaki sauce into the skillet with the chicken, and stir constantly for 2 minutes until the glaze is thick and glossy.

• 7

  Plate the roasted vegetables and top with the glazed chicken, finishing the dish with a sprinkle of sesame seeds.