NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Carrots

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 cup Cauliflower rice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  Cut the chicken breast into 1-inch bite-sized cubes and place them on one side of the prepared baking sheet.

• 3

  Add the broccoli florets, sliced red bell peppers, and sliced carrots to the other side of the sheet pan.

• 4

  In a small mixing bowl, whisk together the coconut aminos, honey, sesame oil, grated fresh ginger, and minced garlic to create the teriyaki glaze.

• 5

  Drizzle half of the prepared glaze over the chicken and vegetables, then sprinkle everything with sea salt and black pepper.

• 6

  Toss gently to coat and roast in the oven for 15-18 minutes, or until the chicken is cooked through and the vegetables are tender.

• 7

  While the chicken roasts, heat the cauliflower rice in a non-stick skillet over medium heat for 5-7 minutes until heated through and slightly tender.

• 8

  Remove the sheet pan from the oven, drizzle with the remaining glaze, and serve over the cauliflower rice garnished with sesame seeds.