NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

0.5 cup carrots

0.5 tbsp olive oil

2 tbsp tamari

1 tsp honey

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

  Slice the bell pepper into strips and the carrots into thin rounds.

• 3

  Toss the broccoli, bell peppers, and carrots on the baking sheet with olive oil, sea salt, and black pepper.

• 4

  Roast the vegetables for 18-20 minutes, tossing halfway through, until they are tender and slightly charred.

• 5

  While the vegetables roast, whisk together the tamari, honey, grated ginger, minced garlic, and sesame oil in a small bowl.

• 6

  Season the chicken breast lightly with salt and sear in a non-stick skillet over medium-high heat for 5-7 minutes per side until fully cooked.

• 7

  Reduce the skillet heat to low and pour the tamari mixture over the chicken, flipping the meat to coat until the sauce thickens into a glossy glaze.

• 8

  Slice the chicken into strips and serve alongside the roasted vegetables, garnishing the entire dish with toasted sesame seeds.