NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup snap peas

1 tbsp tamari

1 tsp honey

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 cup cooked brown rice

1 tsp sesame seeds

1 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Cut the chicken breast into bite-sized pieces and chop the bell pepper into 1-inch squares.

• 3

  In a large bowl, toss the broccoli florets, bell pepper, and snap peas with half of the sesame oil, sea salt, and black pepper.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 15-20 minutes until tender and slightly charred.

• 5

  While the vegetables roast, heat the remaining sesame oil in a skillet over medium-high heat and sear the chicken until golden and cooked through.

• 6

  In a small jar, whisk together the tamari, honey, finely minced ginger, and minced garlic to create the teriyaki glaze.

• 7

  Pour the glaze into the skillet with the chicken, simmering for 2-3 minutes until the sauce thickens and becomes glossy.

• 8

  Remove the roasted vegetables from the oven and toss them into the skillet with the chicken and glaze.

• 9

  Serve the mixture over the warm cooked brown rice and garnish with sesame seeds and sliced green onions.