NUTRITION

SERVINGS

INGREDIENTS

8 oz ground chicken (93% lean)

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

1 tsp fresh ginger

1 clove garlic

1 tbsp coconut aminos

1 tsp rice vinegar

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Add the ground chicken, sea salt, and black pepper to the pan, breaking the meat into small crumbles with a spatula.

• 3

  Cook the chicken undisturbed for 3-4 minutes to develop a crispy, golden-brown crust, then stir and cook until fully opaque.

• 4

  Remove the chicken from the skillet and set it aside on a plate.

• 5

  In the same skillet, add the broccoli florets, sliced red bell pepper, and snap peas, stir-frying for 3-5 minutes until tender-crisp.

• 6

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

• 7

  Return the crispy chicken to the skillet and pour in the coconut aminos, rice vinegar, and toasted sesame oil.

• 8

  Toss all ingredients together for 1 minute to glaze the chicken and vegetables before serving hot.