NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli

0.5 cup Carrots

0.5 cup Red bell pepper

2 tbsp Tamari

0.5 tbsp Honey

0.5 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  On a large baking sheet, toss the broccoli, carrots, and red bell peppers with half of the avocado oil, sea salt, and black pepper.

• 3

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

• 4

  While the vegetables roast, whisk together the tamari, honey, sesame oil, ginger, and garlic in a small bowl to create the teriyaki glaze.

• 5

  Heat the remaining avocado oil in a large skillet over medium-high heat.

• 6

  Season the chicken breast with a small pinch of sea salt and sear for 5-7 minutes per side until the internal temperature reaches 165°F.

• 7

  Reduce the skillet heat to low and pour in the tamari mixture, tossing the chicken constantly for 1-2 minutes until the sauce thickens into a glossy glaze.

• 8

  Slice the chicken and serve it over the bed of roasted vegetables, garnishing with sesame seeds before serving.