Name: Teriyaki Chicken with Roasted Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1 cup asparagus spears; 0.5 cup cooked brown rice; 2 tbsp tamari; 1 tsp honey; 1 tsp sesame oil; 1 tsp fresh ginger; 1 clove garlic; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp sesame seeds

Nutrition

Per serving

512 calories

Protein: 51g; 39% of calories
Carbs: 42g; 32% of calories
Fat: 17g; 29% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears with olive oil, sea salt, and black pepper on the prepared sheet.
Roast the asparagus for 12 to 15 minutes until the tips are slightly charred and the stalks are tender.
While the asparagus roasts, whisk together the tamari, honey, sesame oil, grated ginger, and minced garlic in a small bowl.
Season the chicken breast lightly and sear in a non-stick skillet over medium-high heat for 6 minutes per side until golden.
Reduce the heat to low, pour the tamari mixture over the chicken, and simmer for 2 minutes until the sauce becomes a glossy glaze.
Slice the chicken and serve over the warm brown rice alongside the roasted asparagus, garnishing with sesame seeds.

Nutrition

Ingredients

Instructions

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