NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Carrots

0.5 tbsp Avocado oil

2 tbsp Coconut aminos

1 tsp Fresh ginger

1 tsp Garlic

1 tsp Honey

0.5 tsp Toasted sesame oil

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch cubes and chop the broccoli, bell pepper, and carrots into bite-sized pieces.

• 3

  Place the chicken and vegetables on the baking sheet, drizzle with avocado oil, and season with sea salt and black pepper.

• 4

  Toss everything together until evenly coated, then spread into a single layer.

• 5

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

• 6

  While roasting, whisk together the coconut aminos, minced ginger, minced garlic, honey, and toasted sesame oil in a small saucepan over medium heat.

• 7

  Simmer the sauce for 3-5 minutes until it thickens slightly into a glaze.

• 8

  Once the chicken and vegetables are done, transfer them to a bowl, pour the glaze over the top, and toss to combine.

• 9

  Garnish with sesame seeds before serving.