NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.5 cup Yukon Gold potatoes

1 cup zucchini

0.5 cup red bell pepper

2 tsp honey

1 tbsp tamari

1 tsp avocado oil

0.5 tsp sesame oil

2 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.

• 2

  Dice the Yukon Gold potatoes into small 1/2-inch cubes and toss them on the pan with 0.5 tsp of avocado oil and the sea salt.

• 3

  Roast the potatoes for 10 minutes to give them a head start on getting crispy.

• 4

  While the potatoes roast, whisk together the honey, tamari, sesame oil, minced garlic, and red pepper flakes in a small bowl.

• 5

  Cut the chicken breast into bite-sized pieces and slice the zucchini into half-moons and the bell pepper into chunks.

• 6

  Remove the pan from the oven and add the chicken, zucchini, and peppers; drizzle with the remaining avocado oil and the prepared honey-garlic sauce.

• 7

  Toss everything together on the pan until evenly coated, then spread into a single layer and roast for 15-18 minutes until the chicken is cooked through and the glaze is bubbly.

• 8

  Remove from the oven and season with black pepper before serving hot.