NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup sugar snap peas

1 tbsp tamari

1 tsp sesame oil

1 tsp raw honey

0.5 tsp fresh ginger

0.5 tsp garlic

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized cubes and chop the broccoli and bell peppers into uniform pieces.

• 3

  In a small bowl, whisk together the tamari, sesame oil, honey, minced ginger, and minced garlic to create the teriyaki glaze.

• 4

  Place the chicken and vegetables on the prepared baking sheet, then drizzle with half of the glaze and season with sea salt and black pepper.

• 5

  Toss everything until evenly coated and spread in a single layer to ensure even roasting.

• 6

  Roast for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp with slightly charred edges.

• 7

  Remove from the oven and drizzle with the remaining glaze.

• 8

  Serve over the warm cooked brown rice and garnish with sesame seeds.