NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

2 oz Whole Wheat Noodles

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Carrot

1/2 cup Broccoli Florets

1 tsp Avocado Oil

1 tsp Fresh Ginger, grated

1/2 tsp Cumin Powder

1 Garlic Clove, minced

1 tbsp Low-Sodium Soy Sauce

PREPARATION

• 1

  Slice the chicken breast into thin strips and season lightly with salt and pepper if desired.

• 2

  Cook the whole wheat noodles according to package instructions until al dente, then drain and set aside.

• 3

  Prepare the vegetables by slicing the red bell pepper, zucchini, and carrot into thin strips and break the broccoli into small florets.

• 4

  Heat avocado oil in a large skillet or wok over medium-high heat.

• 5

  Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.

• 6

  Add the chicken strips to the skillet and stir-fry until the chicken is nearly cooked through, about 4-5 minutes.

• 7

  Incorporate the sliced vegetables and continue stir-frying for an additional 3-4 minutes until they become tender yet crisp.

• 8

  Sprinkle in the cumin powder and add the low-sodium soy sauce, tossing the ingredients to coat evenly.

• 9

  Finally, add the cooked noodles to the skillet and stir-fry for another 2 minutes to heat through and combine the flavors.

• 10

  Serve hot and enjoy your balanced, flavorful stir-fry.