Name: Teriyaki Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup broccoli florets; 1 medium red bell pepper; 0.5 cup carrots; 1 tbsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tbsp coconut aminos; 0.5 tbsp honey; 1 tsp fresh ginger; 1 clove garlic; 1 tsp toasted sesame oil; 1 tsp sesame seeds; 1 tbsp green onions

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Cut the chicken breast into 1-inch bite-sized pieces and chop the broccoli, bell pepper, and carrots into uniform chunks.
In a small bowl, whisk together the coconut aminos, honey, grated fresh ginger, minced garlic, and toasted sesame oil to create the teriyaki sauce.
Place the chicken pieces and chopped vegetables on the prepared sheet pan.
Drizzle the avocado oil over the chicken and vegetables, then season with sea salt and black pepper.
Toss everything together until evenly coated, then spread in a single layer to ensure even roasting and caramelization.
Roast in the oven for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
Remove from the oven, drizzle the prepared teriyaki sauce over the hot chicken and vegetables, and toss well to glaze.
Garnish with sesame seeds and sliced green onions before serving immediately.

Nutrition

Ingredients

Instructions

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