NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup carrots

0.5 cup cooked brown rice

1 tbsp tamari

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

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 for easy cleanup.

• 2

  Dice the chicken breast into 1-inch cubes and chop the broccoli, bell peppers, and carrots into bite-sized pieces.

• 3

  In a small mixing bowl, whisk together the tamari, honey, toasted sesame oil, minced ginger, and minced garlic to create the teriyaki glaze.

• 4

  Spread the chicken and vegetables across the prepared baking sheet in a single layer, then season with sea salt and black pepper.

• 5

  Drizzle half of the teriyaki glaze over the chicken and vegetables, tossing well to ensure everything is evenly coated.

• 6

  Roast in the oven for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 7

  Remove from the oven and immediately toss with the remaining glaze while still hot.

• 8

  Serve the teriyaki chicken and vegetables over the warm cooked brown rice and garnish with sesame seeds.