NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Carrots

1 tbsp Olive oil

3 tbsp Coconut aminos

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  Cut the chicken breast into one-inch cubes and slice the bell pepper, carrots, and broccoli into uniform bite-sized pieces.

• 3

  Place the chicken and vegetables on the prepared baking sheet, drizzle with olive oil, and season with sea salt and black pepper.

• 4

  Toss everything together until evenly coated, then spread into a single layer and roast for 18 to 20 minutes until the chicken is cooked through.

• 5

  While the chicken roasts, combine the coconut aminos, sesame oil, grated ginger, and minced garlic in a small saucepan over medium-low heat.

• 6

  Simmer the sauce for 3 to 5 minutes until it reduces slightly and becomes a syrupy consistency.

• 7

  Remove the baking sheet from the oven, pour the warm glaze over the chicken and vegetables, and toss to coat thoroughly.

• 8

  Garnish with sesame seeds and serve immediately while hot.