NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame oil

1 tsp 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 and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Toss the broccoli florets and sliced red bell pepper with olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetables for 15 to 18 minutes until they are crisp-tender and the edges are slightly caramelized.

• 4

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

• 5

  Heat the sesame oil in a large non-stick skillet over medium-high heat.

• 6

  Add the cubed chicken breast to the skillet and cook for 5 to 6 minutes, stirring occasionally, until golden and cooked through.

• 7

  Pour the ginger-garlic sauce over the chicken and simmer for 1 to 2 minutes until the glaze thickens and coats the meat beautifully.

• 8

  Plate the glazed chicken alongside the roasted vegetables and finish with a sprinkle of sesame seeds.