NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

1 tbsp avocado oil

1 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and toss in a small bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

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

• 3

  Add the chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through; remove chicken from the pan and set aside.

• 4

  In the same skillet, add the toasted sesame oil, broccoli florets, and sliced red bell pepper, sautéing for 4-5 minutes until tender-crisp.

• 5

  While the vegetables cook, whisk together the coconut aminos, rice vinegar, minced ginger, minced garlic, and red pepper flakes in a small bowl.

• 6

  Return the cooked chicken to the skillet and pour the sauce over the chicken and vegetables.

• 7

  Toss everything together for 1-2 minutes until the sauce thickens slightly and coats the ingredients in a glossy glaze.