NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup asparagus

1 tbsp coconut aminos

1 tsp sesame oil

0.5 tsp honey

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp ginger powder

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into 1/2-inch pieces, then toss them on the baking sheet with olive oil, sea salt, and black pepper.

• 3

  Roast the sweet potatoes for 15 minutes while you prepare the remaining ingredients.

• 4

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

• 5

  Cut the chicken breast into bite-sized chunks and trim the woody ends off the asparagus.

• 6

  Add the chicken and asparagus to the baking sheet with the potatoes, drizzle the teriyaki glaze over everything, and toss well to ensure an even coating.

• 7

  Return the sheet to the oven and roast for another 12 to 15 minutes until the chicken is cooked through and the sauce has thickened into a glossy glaze.

• 8

  Garnish the dish with sesame seeds and serve immediately while hot.