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 sugar snap peas; 2 tbsp coconut aminos; 1 tsp honey; 1 tsp fresh ginger; 1 clove garlic; 0.5 tsp toasted sesame oil; 0.5 tbsp avocado oil; 0.5 tsp sesame seeds; 0.25 tsp sea salt; 0.25 tsp black pepper

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F (205°C) and line a large rimmed baking sheet with parchment paper.
Cut the chicken breast into 1-inch bite-sized pieces and chop the red bell pepper into 1-inch chunks.
In a small bowl, whisk together the coconut aminos, honey, minced fresh ginger, minced garlic, and toasted sesame oil to create the glaze.
Place the chicken pieces, broccoli florets, bell pepper chunks, and sugar snap peas onto the prepared baking sheet.
Drizzle the avocado oil over the chicken and vegetables, then season with sea salt and black pepper, tossing with your hands to coat everything evenly.
Spread the mixture into a single layer and roast in the oven for 15 minutes until the chicken is cooked through and the vegetables are tender-crisp.
Remove the sheet pan from the oven and pour the prepared teriyaki glaze over the chicken and vegetables, tossing carefully with a spatula to coat.
Return the pan to the oven for an additional 3 to 5 minutes until the sauce has thickened and become sticky.
Garnish with sesame seeds and serve immediately.

Nutrition

Ingredients

Instructions

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