NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup carrots

2 tbsp tamari

1 tbsp honey

1 tsp toasted sesame oil

1 tsp extra virgin olive oil

1 tsp fresh ginger

1 clove 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

  Place the broccoli florets, sliced carrots, and bell peppers on the sheet, tossing them with olive oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 15-18 minutes until they are tender and slightly charred around the edges.

• 4

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

• 5

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

• 6

  Pour the sauce into the skillet with the chicken, simmering for 2 minutes until the glaze thickens and coats the meat beautifully.

• 7

  Remove the vegetables from the oven and toss them into the skillet with the glazed chicken, then garnish with sesame seeds before serving.