NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Carrots

1 tsp Olive oil

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 tsp Garlic

1 tsp Sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

PREPARATION

• 1

  Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  Spread the vegetables across the prepared baking sheet, drizzle with olive oil, season with sea salt and black pepper, and toss until evenly coated.

• 4

  In a small mixing bowl, whisk together the coconut aminos, honey, minced ginger, minced garlic, and sesame oil to create the teriyaki glaze.

• 5

  Add the chicken cubes to the baking sheet with the vegetables, pour half of the prepared glaze over the mixture, and stir to combine.

• 6

  Roast in the center of the oven for 18 to 20 minutes until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.

• 7

  Remove from the oven, drizzle the remaining glaze over the hot chicken and vegetables, and garnish with sesame seeds before serving.