NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken breast

2 tbsp coconut aminos

1 tsp honey

0.5 tsp red pepper flakes

1 tsp fresh ginger

2 cloves garlic

1 tbsp avocado oil

2 cups broccoli florets

1 medium red bell pepper

1 tsp sesame seeds

2 stalks green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together coconut aminos, honey, red pepper flakes, grated ginger, and minced garlic to create the spicy teriyaki glaze.

• 3

  Place the broccoli florets and sliced red bell pepper on the baking sheet, drizzle with half of the avocado oil, sea salt, and black pepper, then toss to coat.

• 4

  Cut the chicken breast into 1-inch cubes and toss in a bowl with the remaining avocado oil and 2 tbsp of the prepared teriyaki glaze.

• 5

  Spread the chicken in a single layer on the baking sheet alongside the vegetables.

• 6

  Roast for 15 to 18 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

• 7

  Remove from the oven, drizzle with the remaining teriyaki glaze, and garnish with sesame seeds and sliced green onions before serving.