NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Carrots

1 tsp Olive oil

1 tbsp Coconut aminos

1 tsp Raw honey

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  Cut the chicken breast, broccoli, bell pepper, and carrots into uniform bite-sized pieces for even cooking.

• 3

  Place the vegetables on the prepared baking sheet, drizzle with olive oil, sprinkle with sea salt and black pepper, and toss to coat.

• 4

  Roast the vegetables in the oven for 10 minutes to give them a head start.

• 5

  In a small bowl, whisk together the coconut aminos, raw honey, toasted sesame oil, grated fresh ginger, and minced garlic.

• 6

  Remove the baking sheet from the oven, add the chicken pieces, and pour half of the teriyaki glaze over everything, tossing well.

• 7

  Return to the oven and roast for an additional 12-15 minutes until the chicken is cooked through and the vegetables are tender.

• 8

  Drizzle the remaining glaze over the dish and garnish with sesame seeds before serving.