Name: Teriyaki Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup broccoli florets; 1 medium red bell pepper; 0.5 cup snap peas; 0.5 tbsp olive oil; 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

Nutrition

Per serving

488 calories

Protein: 55g; 44% of calories
Carbs: 29g; 23% of calories
Fat: 19g; 33% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
Cut the chicken breast into bite-sized 1-inch cubes and place them in a large mixing bowl.
Slice the red bell pepper into thin strips and add them to the bowl along with the broccoli florets and snap peas.
Drizzle the olive oil over the chicken and vegetables, season with sea salt and black pepper, and toss until evenly coated.
Spread the mixture in a single layer on the prepared sheet pan and roast for 18-20 minutes until the chicken is cooked through and the vegetables are tender-crisp.
While the chicken roasts, whisk together the tamari, honey, sesame oil, grated fresh ginger, and minced garlic in a small bowl to create the glaze.
Once the roasting is complete, transfer the chicken and vegetables back to the mixing bowl, pour the glaze over them, and toss gently to coat before serving.

Nutrition

Ingredients

Instructions

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