NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz soba noodles

1 medium zucchini

0.5 cup red bell pepper

0.5 cup broccoli florets

1 tsp avocado oil

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 clove garlic

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil and cook the soba noodles for 4-5 minutes until al dente, then drain and rinse under cold water to prevent sticking.

• 2

  Use a spiralizer to turn the zucchini into noodles and thinly slice the red bell pepper and broccoli florets into bite-sized pieces.

• 3

  Slice the chicken breast into thin strips and season evenly with sea salt and black pepper.

• 4

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken strips for 3-4 minutes per side until golden brown and cooked through.

• 5

  Remove the chicken from the skillet and set aside; in the same pan, add the minced garlic, grated ginger, bell pepper, and broccoli, sautéing for 3 minutes until tender-crisp.

• 6

  Add the zucchini noodles, cooked soba noodles, coconut aminos, and toasted sesame oil to the skillet.

• 7

  Return the chicken to the pan and toss all ingredients together for 1-2 minutes until the zucchini noodles are slightly softened and the dish is thoroughly heated.