NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

2 cups green beans

0.5 cup red bell pepper

1 tsp avocado oil

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into 1-inch bite-sized pieces and season evenly with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet and sear for 5-6 minutes until golden brown and cooked through, then remove the chicken and set it aside on a plate.

• 4

  In the same skillet, add the trimmed green beans and sliced red bell pepper, cooking for 4-5 minutes until the beans are blistered and tender-crisp.

• 5

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

• 6

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

• 7

  Toss all ingredients together for 1 minute to ensure the chicken and vegetables are thoroughly coated in the glaze.

• 8

  Transfer to a plate and garnish with toasted sesame seeds before serving immediately.