NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Sugar snap peas

1 tsp Avocado oil

2 tbsp Coconut aminos

0.5 tbsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Place the broccoli, bell peppers, and sugar snap peas on the baking sheet, drizzle with avocado oil, and season with sea salt and black pepper.

• 4

  Roast the vegetables for 15 to 18 minutes until they are tender and slightly charred at the edges.

• 5

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

• 6

  Dice the chicken breast into one-inch cubes and sear them in a non-stick skillet over medium-high heat until golden brown and cooked through.

• 7

  Lower the heat to medium and pour the ginger-amino sauce over the chicken, stirring constantly for 2 minutes until the sauce reduces into a thick, glossy glaze.

• 8

  Divide the roasted vegetables onto a plate, top with the glazed chicken, and sprinkle with sesame seeds before serving.