NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Carrots

1 tsp Olive oil

2 tbsp Tamari

1 tbsp Honey

1 tsp Sesame oil

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 for easy cleanup.

• 2

  Dice the chicken breast into 1-inch cubes and chop the broccoli, bell pepper, and carrots into uniform, bite-sized pieces.

• 3

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

• 4

  Place the chopped vegetables on one half of the baking sheet, drizzle with olive oil, and season with sea salt and black pepper.

• 5

  Arrange the chicken cubes on the other half of the sheet and pour half of the prepared teriyaki glaze over the chicken, tossing well to ensure every piece is coated.

• 6

  Roast in the oven for 15 to 18 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 7

  Remove from the oven, drizzle the remaining glaze over the entire sheet, and garnish with sesame seeds before serving.