NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups broccoli florets

0.25 cup cooked brown rice

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp avocado oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Cut the chicken breast into 1-inch cubes 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 shimmering.

• 3

  Add the chicken to the pan in a single layer and sear until golden brown and cooked through, about 5 to 6 minutes.

• 4

  Transfer the cooked chicken to a plate and set it aside.

• 5

  In the same pan, add the toasted sesame oil, then stir in the minced garlic and fresh ginger for about 30 seconds until fragrant.

• 6

  Add the broccoli florets and 2 tablespoons of water to the pan; cover with a lid for 2 minutes to steam the broccoli until it is bright green and tender-crisp.

• 7

  Remove the lid, return the chicken to the pan, and pour in the coconut aminos.

• 8

  Toss all ingredients together for 1 to 2 minutes until the sauce slightly reduces and coats everything beautifully.

• 9

  Serve the stir-fry over the warm cooked brown rice and garnish with a sprinkle of sesame seeds.