NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 medium Bell pepper

0.5 cup Carrots

0.5 tbsp Olive oil

2 tbsp Tamari

1 tbsp 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 for easy cleanup.

• 2

  Cut the chicken breast into 1-inch cubes and chop the broccoli, bell pepper, and carrots into uniform, bite-sized pieces.

• 3

  Spread the chicken and vegetables across the baking sheet, drizzle with olive oil, and sprinkle with sea salt and black pepper.

• 4

  Roast in the oven for 18-20 minutes, or until the chicken is fully cooked and the vegetables are tender with slightly browned edges.

• 5

  While the tray is roasting, combine the tamari, honey, sesame oil, minced ginger, and minced garlic in a small saucepan over medium heat.

• 6

  Whisk the sauce constantly for 3-5 minutes until it simmers and reduces into a thick, glossy glaze.

• 7

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

• 8

  Transfer to a plate and garnish with sesame seeds before serving.