NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 tbsp tamari

1 tbsp honey

1 tsp toasted sesame oil

0.5 cup cooked brown rice

1 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 and line a large baking sheet with parchment paper.

• 2

  Cut the chicken breast into bite-sized cubes and slice the red bell pepper into thin strips.

• 3

  Place the chicken, broccoli florets, and bell peppers on the baking sheet, then drizzle with the toasted sesame oil and season with sea salt and black pepper.

• 4

  Toss everything well to coat and spread into a single layer, ensuring the chicken is not overcrowded.

• 5

  Roast in the oven for 15 to 18 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.

• 6

  While the chicken roasts, whisk together the tamari, honey, minced ginger, and minced garlic in a small saucepan over medium-low heat.

• 7

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

• 8

  Remove the baking sheet from the oven, pour the glaze over the roasted chicken and vegetables, and toss to coat thoroughly.

• 9

  Serve the teriyaki chicken and vegetables over the warm cooked brown rice and garnish with sesame seeds.