NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup carrots

1 tbsp extra virgin olive oil

2 tbsp coconut aminos

1 tsp honey

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 baking sheet with parchment paper.

• 2

  Slice the red bell pepper and carrots into thin strips.

• 3

  Toss the broccoli florets, peppers, and carrots on the baking sheet with olive oil, sea salt, and black pepper.

• 4

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

• 5

  While vegetables roast, whisk together the coconut aminos, honey, minced ginger, and minced garlic in a small bowl to create the teriyaki glaze.

• 6

  Season the chicken breast with a pinch of salt and sear in a hot skillet over medium-high heat for 6-7 minutes per side until cooked through.

• 7

  Pour the teriyaki glaze into the skillet during the last 2 minutes of cooking, turning the chicken to coat until the sauce thickens.

• 8

  Slice the chicken into strips and serve immediately alongside the roasted vegetables, garnished with sesame seeds.