| 10 | 55 | 870 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 25 min | 4 |
| 1 1/3 kg | Chicken breast, with skin (organic if possible) |
| 1/4 cup | Honey |
| 1/4 cup | Tamari, gluten free, reduced sodium |
| 4 clove(s) | Garlic (minced) |
| 1 tbsp | Apple cider vinegar |
| 6 medium | Carrots (halved) |
| 1 head | Broccoli, raw (cut into florets) |
| 227 gm | Russet potato (cut into cubes) |
| 2 tbsp | Extra virgin olive oil |
| 4 tbsp | Sesame seeds (optional) |
In a medium bowl, whisk together honey, tamari, garlic, and apple cider vinegar.
Place the chicken in a baking dish and cover with 3/4 of the marinade, reserving the rest.
Allow the chicken to marinade for 30 minutes in the refrigerator.
Preheat oven to 400 degrees F.
Arrange the chicken, carrots and potatoes on a baking sheet in a single layer,
Drizzle with oil and season with salt and pepper to taste.
Bake in the oven for 22-25 minutes.
Add broccoli and drizzle with the reserved marinade. Return to oven for 10 minutes, or until chicken is completely cooked through.
Garnish with sesame seeds and serve.
| Meat | 3.8 |
| Meat Alternative | 0.3 |
| Vegetables | 2.3 |
