NUTRITION

SERVINGS

INGREDIENTS

8 oz ground chicken (93% lean)

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

1 clove garlic

1 tsp fresh ginger

1 tbsp coconut aminos

1 tsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  Press the chicken into an even layer and let it cook undisturbed for 4 minutes to develop a deep, crispy brown crust.

• 4

  Break the chicken into bite-sized crumbles and add the broccoli, bell peppers, and snap peas to the pan.

• 5

  Stir-fry the mixture for 5-6 minutes, or until the vegetables are tender but still retain a bright color and slight crunch.

• 6

  Lower the heat to medium and stir in the minced garlic and grated ginger, cooking for 60 seconds until aromatic.

• 7

  Pour the coconut aminos and rice vinegar over the stir-fry, tossing everything together for 1 minute to glaze the chicken and vegetables.

• 8

  Remove from heat and garnish with toasted sesame seeds before serving.