NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup carrots

2 tbsp tamari

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp sesame oil

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  On a large baking sheet, toss the broccoli florets, sliced red bell pepper, and carrots with the avocado oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and show slight charred edges.

• 4

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

• 5

  Heat the sesame oil in a large skillet over medium-high heat.

• 6

  Add the chicken breast pieces to the skillet and cook for 5-7 minutes, turning occasionally until golden brown and cooked through.

• 7

  Pour the prepared teriyaki sauce into the skillet with the chicken and simmer for 2 minutes until the sauce reduces into a thick, glossy glaze.

• 8

  Arrange the roasted vegetables on a plate, top with the glazed chicken, and garnish with sesame seeds before serving.