NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup carrots

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Toss the broccoli florets, sliced bell peppers, and sliced carrots with the extra virgin olive oil, sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until tender-crisp and slightly charred.

• 4

  While the vegetables are roasting, whisk together the coconut aminos, honey, minced ginger, minced garlic, and toasted sesame oil in a small bowl.

• 5

  Slice the chicken breast into bite-sized pieces and season lightly with a pinch of salt and pepper.

• 6

  Heat a large non-stick skillet over medium-high heat and sear the chicken until golden and cooked through, approximately 5-7 minutes.

• 7

  Pour the ginger-teriyaki sauce over the chicken in the skillet and simmer for 2 minutes until the sauce thickens into a glossy glaze.

• 8

  Divide the roasted vegetables between plates, top with the glazed chicken, and garnish with sesame seeds before serving.