NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Snap peas

1 tbsp Honey

1 tbsp Apple cider vinegar

1 tbsp Coconut aminos

1 tsp Arrowroot powder

2 tsp Avocado oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  In a small bowl, whisk together the honey, apple cider vinegar, coconut aminos, and arrowroot powder to create the sauce.

• 3

  Heat 1 teaspoon of avocado oil in a large skillet or wok over medium-high heat.

• 4

  Add the chicken to the skillet and cook until golden brown and cooked through, approximately 5-6 minutes, then remove and set aside.

• 5

  Add the remaining 1 teaspoon of avocado oil to the same skillet and toss in the broccoli, red bell pepper, and snap peas.

• 6

  Stir-fry the vegetables for 3-4 minutes until they are tender-crisp and bright in color.

• 7

  Add the minced garlic and grated fresh ginger to the vegetables, sautéing for 30 seconds until fragrant.

• 8

  Return the cooked chicken to the skillet and pour the sauce mixture over the ingredients.

• 9

  Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze and coats the chicken and vegetables.