NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/4 cup Almond Flour

1 cup chopped Broccoli

1 cup sliced Red Bell Pepper

1/2 cup julienned Carrot

1/2 cup Snap Peas

1 tbsp Low-Sodium Soy Sauce

1/2 tsp Sesame Oil

1 tsp Fresh Ginger (grated)

1 tsp Rice Vinegar

1 tsp Honey

1 clove Minced Garlic

PREPARATION

• 1

  Preheat your oven to 400°F. Pat the chicken breast dry and lightly season with salt and pepper if desired.

• 2

  Dredge the chicken breast in almond flour, shaking off excess flour to ensure an even, light coating.

• 3

  Place the coated chicken on a baking tray lined with parchment paper and bake for 20-25 minutes or until the chicken is cooked through and the coating is crisp.

• 4

  In the meantime, prepare the stir-fry. In a large non-stick skillet or wok, heat the sesame oil over medium heat.

• 5

  Add the minced garlic and grated ginger, stirring briefly until fragrant.

• 6

  Add the chopped broccoli, red bell pepper, julienned carrot, and snap peas. Stir-fry for about 4-5 minutes until the vegetables are slightly tender but still crisp.

• 7

  In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, and honey.

• 8

  Slice the baked chicken into strips and add to the skillet with the vegetables.

• 9

  Pour the sesame ginger sauce over the chicken and vegetables. Toss everything together and stir-fry for an additional 2 minutes to combine the flavors.

• 10

  Serve immediately and enjoy your nutritious and flavorful stir-fry.