NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Sugar snap peas

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Cauliflower rice

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  Place the broccoli florets, sliced red bell pepper, and sugar snap peas on the baking sheet; drizzle with sesame oil and season with sea salt and black pepper.

• 3

  Toss the vegetables to coat evenly and roast in the oven for 15-18 minutes until they are tender and slightly caramelized at the edges.

• 4

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

• 5

  Heat a large non-stick skillet over medium-high heat and add the diced chicken breast, cooking for 6-8 minutes until golden brown and cooked through.

• 6

  Pour the teriyaki sauce over the chicken in the skillet and simmer for 2-3 minutes until the sauce thickens into a glossy glaze that coats the chicken.

• 7

  In a separate pan, sauté the cauliflower rice over medium heat for 5 minutes until softened and hot.

• 8

  Assemble the bowls by layering the cauliflower rice on the bottom, followed by the roasted vegetables and the glazed chicken.

• 9

  Garnish with sesame seeds before serving.