NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 medium bell pepper

0.5 cup carrots

2 tbsp coconut aminos

1 tsp honey

1 tsp sesame 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 rimmed baking sheet with parchment paper.

• 2

  Dice the chicken breast into 1-inch bite-sized pieces and chop the broccoli, bell pepper, and carrots into uniform sizes.

• 3

  In a small mixing bowl, whisk together the coconut aminos, honey, sesame oil, grated fresh ginger, and minced garlic to create the teriyaki glaze.

• 4

  Place the diced chicken and chopped vegetables onto the prepared baking sheet.

• 5

  Season the chicken and vegetables with sea salt and black pepper, then drizzle with half of the prepared glaze.

• 6

  Toss everything together on the pan until evenly coated and spread the mixture into a single layer.

• 7

  Roast in the oven for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.

• 8

  Remove from the oven, drizzle with the remaining glaze, and garnish with sesame seeds before serving.