NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup sliced carrots

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

2 tbsp coconut aminos

1 tsp honey

1 tsp grated fresh ginger

1 clove minced 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

  In a large bowl, toss the broccoli florets, sliced carrots, and bell peppers with the olive oil, sea salt, and black pepper until evenly coated.

• 3

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 15 to 20 minutes until tender and slightly caramelized at the edges.

• 4

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

• 5

  Season the chicken breast with a pinch of salt and sear in a non-stick skillet over medium-high heat for about 5 to 6 minutes per side until fully cooked through.

• 6

  Reduce the skillet heat to low and pour in the teriyaki glaze, simmering for 1 to 2 minutes while spooning the sauce over the chicken until it becomes thick and glossy.

• 7

  Slice the chicken into strips and serve immediately over the roasted vegetables, garnishing with sesame seeds for a final touch of texture.