NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

0.5 cup carrots

2 tbsp coconut aminos

1 tsp honey

1 tsp sesame oil

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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into uniform 1-inch cubes and chop the broccoli, bell pepper, and carrots into bite-sized pieces.

• 3

  In a small mixing bowl, whisk together the coconut aminos, honey, sesame oil, freshly grated ginger, and minced garlic to create the teriyaki glaze.

• 4

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

• 5

  Drizzle half of the prepared glaze over the chicken and vegetables, tossing thoroughly to ensure every piece is well coated.

• 6

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

• 7

  Remove from the oven, drizzle with the remaining glaze for extra flavor, and garnish with sesame seeds before serving hot.