NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

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

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and season evenly with sea salt and black pepper.

• 2

  Mince the garlic clove and finely grate the fresh ginger.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the chicken strips to the hot pan and sear for 4-5 minutes, stirring occasionally, until golden brown and cooked through.

• 5

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

• 6

  In the same skillet, add the broccoli florets, sliced bell peppers, and sugar snap peas, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 7

  Stir in the minced garlic and grated ginger, cooking for about 30 seconds until highly fragrant.

• 8

  Return the cooked chicken to the pan and pour in the coconut aminos and toasted sesame oil.

• 9

  Toss all ingredients together for 1 minute to ensure everything is well-coated and heated through, then serve immediately.