NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Cooked brown rice

2 tbsp Coconut aminos

1 tsp 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 Avocado oil

PREPARATION

• 1

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

• 2

  Toss the broccoli florets and sliced bell peppers with avocado oil, sea salt, and black pepper directly on the sheet, then roast for 18 minutes.

• 3

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

• 4

  Heat the toasted sesame oil in a large skillet over medium-high heat and sear the chicken breast for 5 to 6 minutes per side until golden and cooked through.

• 5

  Reduce the skillet heat to low and pour the sauce over the chicken, simmering for 2 minutes until it transforms into a thick, glossy glaze.

• 6

  Slice the chicken and serve it over the warm brown rice alongside the roasted vegetables, drizzling any remaining glaze from the pan over the top.