NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

2 tbsp coconut aminos

1 tsp sesame oil

0.5 tbsp extra virgin olive oil

0.5 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

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

• 3

  Roast the vegetables for 15 to 18 minutes until the edges are slightly charred and tender.

• 4

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

• 5

  Cut the chicken breast into bite-sized pieces and season lightly with a pinch of salt.

• 6

  Heat a non-stick skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 6 to 8 minutes.

• 7

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

• 8

  Arrange the roasted vegetables on a plate and top with the glazed chicken.

• 9

  Garnish with sesame seeds before serving hot.