NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup carrots

2 tbsp coconut aminos

1 tsp honey

1 tsp sesame oil

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

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

• 2

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

• 3

  Roast the vegetables for 18-20 minutes until they are tender and have slightly caramelized edges.

• 4

  While the vegetables roast, whisk together the coconut aminos, honey, sesame oil, grated fresh ginger, and minced garlic in a small bowl to create the teriyaki glaze.

• 5

  Season the chicken breast with a small pinch of salt and pepper, then sear in a non-stick skillet over medium-high heat for 5-6 minutes per side until fully cooked.

• 6

  Reduce the skillet heat to low and pour the teriyaki glaze over the chicken, tossing frequently for 1-2 minutes until the sauce thickens into a sticky coating.

• 7

  Slice the chicken and serve it over the warm cooked brown rice alongside the roasted vegetable medley.