Name: Teriyaki Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 cup Broccoli florets; 1 cup Red bell pepper; 0.5 cup Sliced carrots; 1 tbsp Extra virgin olive oil; 2 tbsp Coconut aminos; 1 tsp Raw honey; 1 tsp Fresh grated ginger; 1 clove Minced garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Toasted sesame seeds

Nutrition

Per serving

498 calories

Protein: 48g; 38% of calories
Carbs: 31g; 24% of calories
Fat: 22g; 38% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a large baking sheet 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 similar sizes to ensure even cooking.
Place the chicken and vegetables on the prepared baking sheet, drizzle with olive oil, and season with sea salt and black pepper.
Toss everything together until well-coated, then spread in a single layer to ensure the vegetables get a nice golden char.
Roast in the oven for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
While the chicken roasts, whisk together the coconut aminos, raw honey, grated ginger, and minced garlic in a small bowl.
Once the chicken and vegetables are done, remove them from the oven and immediately toss them with the teriyaki glaze while still hot.
Garnish with toasted sesame seeds and serve immediately for a clean, nutrient-dense meal.

Nutrition

Ingredients

Instructions

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