Servings: 4 meals
Calories: 492kcal
Equipment
- sheet pan
Ingredients
Main Ingredients
- 4 boneless/skinless chicken breasts
- 2 cups broccoli florets
- 1 cup chopped red bell pepper
- 4 cups cooked brown rice
- 2 teaspoon sesame seeds lightly toasted
- 1 cup cilantro leaves
- 1 lime sliced into 4 wedges
For Sauce
- ½ cup coconut aminos
- 2 tablespoon fresh lime juice
- 2 tablespoon toasted sesame oil
- 1 tablespoon coconut sugar
- 1 teaspoon minced garlic
- ½ teaspoon ginger paste
Instructions
- Whisk together ingredients for the sauce in a medium saucepan over medium heat. Bring to a simmer and reduce heat to medium-low. Whisk occasionally until coconut sugar is dissolved and the sauce has thickened slightly; 7-8 minutes. Turn heat off and transfer the sauce to a small jar to cool for 10 minutes at room temperature.
- Preheat oven to 400ºF and line a medium baking sheet with parchment paper. Cube chicken into 1-inch pieces and place in a medium bowl. Drizzle with ⅓ cup of sauce and stir to coat. Pour onto a prepared baking sheet and bake for 10 minutes.
- Spread broccoli and bell pepper in a pan with chicken and drizzle with remaining sauce. Bake an additional 15 minutes. Sprinkle with sesame seeds. Serve hot over brown rice topped with cilantro and a squeeze of lime.
Video
Nutrition
Calories: 492kcal | Carbohydrates: 64.1g | Protein: 43.4g | Fat: 10.2g | Fiber: 7.2g
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