NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Snap peas

1 tbsp Tamari

1 tsp Honey

1 tsp Sesame oil

1 tsp Avocado oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Roast the vegetables for 15-18 minutes until they are tender and show light golden-brown charred edges.

• 4

  While the vegetables roast, whisk together the tamari, honey, sesame oil, finely minced fresh ginger, and minced garlic in a small bowl to create the teriyaki glaze.

• 5

  Season the chicken breast with a tiny pinch of salt and sear in a hot skillet over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Reduce the skillet heat to low and pour the teriyaki sauce over the chicken, tossing frequently for 1-2 minutes until the sauce reduces into a thick, glossy glaze.

• 7

  Slice the chicken into strips and serve immediately alongside the roasted vegetable medley.