NUTRITION

SERVINGS

INGREDIENTS

7 oz ground chicken

1 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup shredded carrots

2 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp fresh grated ginger

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Add the ground chicken to the pan, breaking it into small bits with a spatula, and cook undisturbed for 4-5 minutes until the bottom is deeply browned and crispy.

• 3

  Stir the chicken and add the broccoli florets, sliced red bell pepper, and shredded carrots to the skillet.

• 4

  Sauté the mixture for another 3-4 minutes until the vegetables are tender-crisp and the chicken is fully cooked through.

• 5

  Stir in the coconut aminos, toasted sesame oil, grated ginger, minced garlic, sea salt, and black pepper.

• 6

  Toss everything together for 1 minute until the sauce coats the ingredients and becomes fragrant before serving hot.