NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Sugar snap peas

2 tbsp Tamari

1 tsp 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

0.25 tbsp Avocado oil

PREPARATION

• 1

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

• 2

  Place the broccoli florets, sliced bell peppers, and sugar snap peas on the baking sheet, then toss with avocado oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 15 to 18 minutes until they are tender-crisp and show slight charred edges.

• 4

  While the vegetables roast, whisk together the tamari, honey, grated fresh ginger, minced garlic, and toasted sesame oil in a small bowl.

• 5

  Season the chicken breast with a pinch of salt and pepper, then sear in a hot skillet over medium-high heat for 6 to 7 minutes per side until fully cooked.

• 6

  Reduce the skillet heat to low and pour the tamari mixture over the chicken, simmering for 2 minutes until the sauce becomes a thick, glossy glaze.

• 7

  Slice the chicken and serve it immediately over the roasted vegetable medley, garnishing with sesame seeds for a final crunch.