NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken tenderloins

1.5 cups Broccoli florets

2 cups Baby bok choy

1 tbsp Extra virgin olive oil

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

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 (200°C).

• 2

  On a large parchment-lined baking sheet, toss the broccoli florets and chopped baby bok choy with the extra virgin olive oil and half of the sea salt and black pepper.

• 3

  Spread the vegetables in a single layer and roast for 12 to 15 minutes until the broccoli is tender and the bok choy leaves are slightly charred.

• 4

  While the vegetables are roasting, season the chicken tenderloins with the remaining sea salt and black pepper.

• 5

  Heat a large skillet over medium-high heat and add the toasted sesame oil.

• 6

  Add the chicken to the skillet and sear for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F.

• 7

  In a small bowl, whisk together the coconut aminos, minced garlic, and grated fresh ginger.

• 8

  Pour the sauce over the chicken in the skillet during the last minute of cooking, tossing the chicken to coat thoroughly until the glaze becomes sticky.

• 9

  Plate the roasted vegetables and top with the glazed chicken tenderloins, then garnish with sesame seeds before serving.