NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup carrots

0.5 tbsp olive oil

2 tbsp coconut aminos

1 tsp 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

  Chop the broccoli, red bell pepper, and carrots into bite-sized pieces and toss them on the sheet with olive oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 18 to 20 minutes until they are tender and show slight caramelization on the edges.

• 4

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

• 5

  Slice the chicken breast into thin strips and season lightly with a pinch of salt.

• 6

  Heat a large non-stick skillet over medium-high heat and sear the chicken for 4 to 5 minutes per side until golden and cooked through.

• 7

  Pour the teriyaki sauce mixture into the skillet with the chicken, stirring constantly for 1 to 2 minutes until the glaze thickens and becomes glossy.

• 8

  Plate the roasted vegetables and top with the glazed chicken, finishing with a sprinkle of sesame seeds for texture.