NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

2 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.5 cup cauliflower rice

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

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

• 3

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5 to 6 minutes.

• 4

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

• 5

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

• 6

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

• 7

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

• 8

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

• 9

  Serve the stir-fry immediately over a bed of steamed cauliflower rice for a clean, low-carb finish.