NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

1 cup red bell pepper

0.5 cup sugar snap peas

0.5 tbsp avocado oil

2 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 with the sea salt and black pepper.

• 2

  Prepare the vegetables by chopping the broccoli into small florets, slicing the bell pepper into thin strips, and finely mincing the garlic and ginger.

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Add the broccoli, bell peppers, and sugar snap peas to the pan and sauté for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Stir in the minced garlic and ginger, cooking for about 1 minute until highly fragrant.

• 7

  Pour in the coconut aminos and toasted sesame oil, tossing all ingredients together for 1 minute to glaze the chicken and vegetables evenly.

• 8

  Remove from heat and serve immediately while hot.