NUTRITION

SERVINGS

INGREDIENTS

5.5 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 avocado 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 baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

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

• 4

  Spread the chicken and vegetables across the baking sheet, drizzle with avocado oil, and season with sea salt and black pepper.

• 5

  Roast in the oven for 15 to 18 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.

• 6

  Remove the sheet from the oven, pour the teriyaki glaze over the chicken and vegetables, and toss thoroughly to coat.

• 7

  Return the pan to the oven for an additional 2 minutes to allow the sauce to thicken and stick to the ingredients.

• 8

  Garnish with sesame seeds and serve immediately while hot.