NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp olive oil

1 tbsp chili garlic sauce

1 tsp honey

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

PREPARATION

• 1

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

• 2

  Chop the broccoli into bite-sized florets and slice the red bell pepper into thin strips.

• 3

  Toss the vegetables on the baking sheet with half of the olive oil, sea salt, and black pepper until well coated.

• 4

  Roast the vegetables for 15 to 20 minutes until they are tender and show slight charred edges.

• 5

  While vegetables roast, slice the chicken breast into small cubes and season them evenly with garlic powder.

• 6

  In a small glass bowl, whisk together the chili garlic sauce and honey to create a thick glaze.

• 7

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 8

  Lower the heat and pour the chili glaze over the chicken, tossing constantly until the sauce becomes sticky and coats every piece.

• 9

  Divide the warm brown rice into bowls and top with the glazed chicken and roasted vegetables.