NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

1 cup broccoli florets

0.5 cup snap peas

0.5 cup red bell pepper

2 cloves garlic

1 tsp fresh ginger

0.5 cup cauliflower rice

1 tbsp chili garlic sauce

1 tbsp coconut aminos

0.5 tsp toasted sesame oil

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season with sea salt and black pepper.

• 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 without moving for 3 minutes to develop a golden crust, then toss and cook for another 3 minutes until cooked through.

• 4

  Remove the chicken from the pan and set aside on a plate.

• 5

  Add the broccoli florets, snap peas, and red bell pepper to the same pan, adding a splash of water if needed to steam-sauté for 3 minutes.

• 6

  Stir in the minced garlic and fresh ginger, sautéing for 60 seconds until the aromatics are fragrant.

• 7

  Add the cauliflower rice to the pan and stir-fry for 2 minutes until just tender.

• 8

  Return the chicken to the pan and pour in the chili garlic sauce, coconut aminos, and toasted sesame oil.

• 9

  Toss everything together for 1 minute until the glaze is glossy and the ingredients are well-combined.