NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp avocado oil

2 tbsp coconut aminos

1 tsp honey

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic to create the teriyaki sauce.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5-7 minutes.

• 5

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

• 6

  In the same skillet, add the sesame oil followed by the broccoli florets, sliced red bell pepper, and snap peas.

• 7

  Sauté the vegetables for 3-4 minutes until they are tender-crisp and vibrant in color.

• 8

  Return the chicken to the skillet and pour the prepared teriyaki sauce over the mixture.

• 9

  Toss everything together for 1-2 minutes until the sauce thickens slightly and thoroughly coats the chicken and vegetables.

• 10

  Garnish with sesame seeds and serve immediately while hot.