NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

0.5 cup sliced carrots

1 tbsp extra virgin olive oil

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Toss the broccoli florets, sliced bell pepper, and carrots with olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetables for 18-20 minutes until they are tender and show slight caramelization on the edges.

• 4

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

• 5

  Heat a large non-stick skillet over medium-high heat and cook the chicken strips until golden brown and fully cooked through.

• 6

  Pour the prepared sauce into the skillet with the chicken, simmering for 2-3 minutes until the liquid reduces into a sticky, glossy glaze.

• 7

  Arrange the roasted vegetables on a plate, top with the glazed chicken, and sprinkle with sesame seeds before serving.