NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Snap peas

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Cooked brown rice

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 sheet pan with parchment paper.

• 2

  Cut the chicken breast into bite-sized cubes and season them with sea salt and black pepper.

• 3

  Place the chicken, broccoli florets, sliced red bell pepper, and snap peas onto the prepared baking sheet.

• 4

  In a small mixing bowl, whisk together the coconut aminos, honey, toasted sesame oil, minced ginger, and minced garlic.

• 5

  Drizzle half of the teriyaki sauce over the chicken and vegetables, tossing everything together until evenly coated.

• 6

  Spread the mixture into a single layer and roast for 15 to 18 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.

• 7

  Serve the roasted chicken and vegetables over the cooked brown rice.

• 8

  Drizzle the remaining sauce over the top and garnish with sesame seeds before serving.