NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 tbsp olive oil

2 tbsp coconut aminos

1 tsp honey

1 tsp sesame oil

0.5 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 (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Arrange the broccoli florets and sliced bell peppers on the sheet, drizzle with olive oil, and toss with sea salt and black pepper.

• 3

  Roast the vegetables for 18-20 minutes until they are tender and have developed slightly charred, caramelized edges.

• 4

  While the vegetables roast, whisk together the coconut aminos, honey, sesame oil, minced ginger, and minced garlic in a small bowl.

• 5

  Season the chicken breast with a pinch of salt and pepper, then sear in a non-stick skillet over medium-high heat for 5-6 minutes per side.

• 6

  Reduce the heat to medium, pour the teriyaki glaze into the skillet, and simmer for 2-3 minutes until the sauce thickens and coats the chicken.

• 7

  Slice the chicken into strips and serve over the roasted vegetable medley, finishing with a sprinkle of toasted sesame seeds.