NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Carrots

2 tsp Olive oil

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Honey

0.5 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 (200°C) and line a large baking sheet with parchment paper.

• 2

  Place the broccoli florets, sliced red bell pepper, and carrots on the baking sheet, then toss with olive oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and show slight charred edges.

• 4

  While the vegetables roast, whisk together the coconut aminos, toasted sesame oil, honey, minced fresh ginger, and minced garlic in a small bowl to create the teriyaki glaze.

• 5

  Season the chicken breast with a small pinch of salt and sear in a non-stick pan over medium-high heat for 5-6 minutes per side until fully cooked.

• 6

  Reduce the pan heat to low and pour the teriyaki glaze over the chicken, simmering for 1-2 minutes until the sauce thickens into a glossy coating.

• 7

  Slice the chicken and serve it immediately over the roasted vegetables, garnishing with sesame seeds for a final crunch.