NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp avocado oil

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the pan and sear for 5-6 minutes, stirring occasionally, until golden brown and cooked through; remove chicken from the pan and set aside.

• 4

  In the same skillet, add the broccoli florets and sliced red bell pepper with a tablespoon of water, then cover with a lid for 2 minutes to steam until tender-crisp.

• 5

  Remove the lid and stir in the minced garlic and grated ginger, sautéing for 1 minute until fragrant.

• 6

  Return the cooked chicken to the skillet and pour in the tamari and toasted sesame oil, tossing everything together for 1 minute to glaze.

• 7

  Serve the stir-fry over the warm cooked brown rice and garnish with sesame seeds before serving.