NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 medium Red bell pepper

1 tbsp Honey

2 tbsp Tamari

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Cooked quinoa

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 red bell pepper with avocado oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetables for 15 to 20 minutes until they are tender and slightly charred at the edges.

• 4

  In a small mixing bowl, whisk together the honey, tamari, grated fresh ginger, minced garlic, and sesame oil to create the glaze.

• 5

  Heat a non-stick skillet over medium-high heat and sauté the diced chicken breast until it is golden brown and fully cooked.

• 6

  Reduce the heat to low, pour the honey-tamari mixture over the chicken, and simmer until the sauce becomes thick and glossy.

• 7

  Divide the cooked quinoa into bowls and top with the glazed chicken and roasted vegetables.