NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp sesame oil

1 tsp olive oil

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Toss the broccoli florets and sliced red bell pepper with olive oil, sea salt, and black pepper.

• 3

  Spread the vegetables on the baking sheet and roast for 15-18 minutes until tender and slightly charred.

• 4

  While vegetables roast, whisk together the coconut aminos, honey, minced ginger, and minced garlic in a small bowl.

• 5

  Heat sesame oil in a large skillet over medium-high heat and add the cubed chicken breast.

• 6

  Cook the chicken for 6-8 minutes until golden and cooked through.

• 7

  Pour the sauce into the skillet with the chicken and simmer for 2 minutes until the glaze is thick and glossy.

• 8

  Add the roasted vegetables to the skillet and toss to coat everything in the sauce.

• 9

  Serve warm, garnished with sesame seeds.