NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup bell pepper strips

0.5 cup sliced carrots

1 tsp avocado oil

1 tbsp coconut aminos

0.5 tbsp raw honey

1 tsp toasted sesame oil

1 tsp fresh grated ginger

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Toss the broccoli florets, bell pepper strips, and sliced carrots with avocado oil, sea salt, and black pepper on the prepared baking sheet.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and slightly charred at the edges.

• 4

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

• 5

  Slice the chicken breast into bite-sized pieces and sear in a non-stick skillet over medium-high heat until golden brown and cooked through.

• 6

  Pour the prepared teriyaki sauce over the chicken in the skillet and simmer for 2-3 minutes until the glaze thickens and coats the chicken.

• 7

  Plate the glazed chicken alongside the roasted vegetables and garnish the entire dish with sesame seeds before serving.