NUTRITION

SERVINGS

INGREDIENTS

8 oz ground chicken

1 tsp avocado oil

1 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp fresh ginger

1 clove garlic

1 tbsp coconut aminos

0.5 tbsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Add the ground chicken to the pan, breaking it up with a spatula and seasoning with sea salt and black pepper.

• 3

  Cook the chicken undisturbed for 3-4 minutes to develop a golden-brown crust, then flip and continue browning.

• 4

  Stir in the minced garlic and fresh ginger, sautéing for 1 minute until the fragrance fills the kitchen.

• 5

  Add the broccoli florets and sliced red bell pepper to the skillet, tossing frequently for 3-5 minutes until tender-crisp.

• 6

  Whisk together the coconut aminos, rice vinegar, and toasted sesame oil in a small bowl.

• 7

  Pour the sauce over the chicken and vegetables, stirring constantly until everything is evenly coated and the sauce has thickened slightly.

• 8

  Serve immediately in a bowl, ensuring the crispy bits of chicken are distributed throughout.