NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

2 tbsp tamari

1 tbsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Place the broccoli florets and sliced red bell peppers on the baking sheet, drizzle with half of the avocado oil, and season with sea salt and black pepper.

• 3

  Roast the vegetables for 15 to 20 minutes until they are tender and the edges begin to caramelize.

• 4

  While the vegetables are roasting, whisk together the tamari, honey, grated ginger, minced garlic, and toasted sesame oil in a small bowl to create the teriyaki glaze.

• 5

  Slice the chicken breast into bite-sized pieces and heat the remaining avocado oil in a non-stick skillet over medium-high heat.

• 6

  Sauté the chicken for 6 to 8 minutes until golden brown and cooked through.

• 7

  Pour the teriyaki sauce into the skillet with the chicken and simmer for 2 to 3 minutes until the sauce thickens into a glossy glaze.

• 8

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