NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 medium Red bell pepper

0.5 cup Snap peas

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Arrowroot powder

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized cubes and chop the broccoli and red bell pepper into uniform pieces.

• 3

  Place the chicken, broccoli, bell pepper, and snap peas on the baking sheet. Drizzle with the toasted sesame oil and season with sea salt and black pepper. Toss well to coat.

• 4

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

• 5

  While the chicken roasts, prepare the glaze by whisking together the coconut aminos, honey, minced ginger, minced garlic, and arrowroot powder in a small saucepan.

• 6

  Place the saucepan over medium heat and simmer for 2-3 minutes until the sauce thickens into a glossy glaze.

• 7

  Remove the baking sheet from the oven, pour the glaze over the chicken and vegetables, and toss until everything is well-coated.

• 8

  Garnish with sesame seeds and serve immediately.