NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup carrots

1 tbsp coconut aminos

0.5 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

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 baking sheet with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into bite-sized cubes and slice the broccoli, bell peppers, and carrots into uniform pieces to ensure even cooking.

• 3

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

• 4

  Toss everything together until well-coated, then spread into a single layer across the pan.

• 5

  Roast for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 6

  While the tray is in the oven, whisk together the coconut aminos, honey, minced ginger, minced garlic, and toasted sesame oil in a small bowl.

• 7

  Remove the baking sheet from the oven, pour the glaze over the chicken and vegetables, and toss well to combine.

• 8

  Return the tray to the oven for an additional 2 minutes to allow the sauce to thicken and adhere to the ingredients.

• 9

  Serve immediately, garnished with a sprinkle of sesame seeds for a light crunch.