NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

2 tbsp Almond Flour

1 medium Red Bell Pepper

1 cup Broccoli

1/2 medium Zucchini

1 tbsp Low Sodium Soy Sauce

1 tsp Honey

2 cloves Garlic

1 tsp Fresh Ginger

PREPARATION

• 1

  Slice the chicken breast into thin strips and lightly coat with almond flour.

• 2

  Chop the red bell pepper into strips, cut the broccoli into florets, and slice the zucchini into half-moons.

• 3

  Mince the garlic and grate the fresh ginger.

• 4

  Heat a non-stick pan over medium-high heat and add a light mist of oil if desired.

• 5

  Sauté the chicken strips until golden and crispy on the edges, about 4-5 minutes. Remove and set aside.

• 6

  In the same pan, add the garlic and ginger, and sauté for about 30 seconds until fragrant.

• 7

  Add the vegetables and stir-fry for 3-4 minutes until they are crisp-tender.

• 8

  Return the chicken to the pan and stir in the low sodium soy sauce and honey, mixing well to coat everything in the savory garlic sauce.

• 9

  Cook for an additional 1-2 minutes to combine the flavors, then serve immediately.