NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

1 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

  Pat the chicken breast pieces dry with a paper towel and toss them in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

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

• 3

  Add the chicken in a single layer and sear for 3-4 minutes per side until crispy and cooked through, then remove and set aside.

• 4

  In the same pan, add the broccoli florets and sliced red bell pepper with a splash of water, covering for 2 minutes to steam-saute.

• 5

  Remove the lid and stir in the minced garlic and grated ginger, cooking for 1 minute until highly aromatic.

• 6

  Return the crispy chicken to the pan and drizzle with coconut aminos and toasted sesame oil.

• 7

  Toss everything together for 1-2 minutes until the sauce glazes the chicken and vegetables.

• 8

  Garnish with sesame seeds and sliced green onions before serving immediately.