NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 cups broccoli florets

1 medium red bell pepper

1 tbsp avocado oil

3 tbsp coconut aminos

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

• 3

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

• 4

  While the vegetables roast, cut the chicken breast into bite-sized cubes and season lightly with a pinch of salt.

• 5

  Heat the remaining avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 6

  In a small bowl, whisk together the coconut aminos, minced fresh ginger, and minced garlic.

• 7

  Pour the sauce mixture into the skillet with the chicken, simmering for 1-2 minutes until the glaze thickens and coats the meat.

• 8

  Serve the glazed chicken alongside the roasted vegetables and garnish with sesame seeds.