Name: Teriyaki Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup broccoli florets; 1 cup red bell pepper; 0.5 cup cooked brown rice; 1 tbsp tamari; 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 avocado oil

Nutrition

Per serving

574 calories

Protein: 57g; 39% of calories
Carbs: 51g; 35% of calories
Fat: 17g; 26% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Place the broccoli florets and sliced red bell peppers on the baking sheet, drizzle with avocado oil, and season with sea salt and black pepper.
Roast the vegetables for 15 to 18 minutes until they are tender and slightly charred at the edges.
While the vegetables roast, whisk together the tamari, honey, minced ginger, and minced garlic in a small bowl to create the teriyaki glaze.
Season the chicken breast with a pinch of salt and sear it in a skillet with sesame oil over medium-high heat for 5-6 minutes per side until fully cooked.
Reduce the skillet heat to low, pour the teriyaki glaze over the chicken, and simmer for 2 minutes until the sauce becomes thick and glossy.
Slice the chicken and serve it alongside the roasted vegetables over a bed of warm brown rice.

Nutrition

Ingredients

Instructions

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