NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp raw honey

1 tsp avocado oil

0.5 tsp fresh ginger

0.5 tsp fresh garlic

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

  Dice the chicken breast into 1-inch cubes and chop the broccoli, bell pepper, and snap peas into bite-sized pieces.

• 3

  In a small bowl, whisk together coconut aminos, toasted sesame oil, honey, minced ginger, and minced garlic to create the clean teriyaki sauce.

• 4

  Place the chicken and vegetables on the baking sheet, drizzle with avocado oil, and season with sea salt and black pepper.

• 5

  Roast for 15-18 minutes or until the chicken is cooked through and the vegetables are tender-crisp with slightly charred edges.

• 6

  Remove from the oven, drizzle the teriyaki sauce over the hot chicken and vegetables, and toss well to coat.

• 7

  Garnish with sesame seeds before serving.