NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

2 cloves garlic

1 tsp fresh ginger

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut it into bite-sized 1-inch cubes.

• 2

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

• 3

  Add the chicken cubes to the skillet and season them evenly with the sea salt and black pepper.

• 4

  Sear the chicken for 5 to 6 minutes, stirring occasionally, until the pieces are golden brown and cooked through.

• 5

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

• 6

  In the same skillet, add the broccoli florets, sliced red bell peppers, and diced zucchini.

• 7

  Sauté the vegetables for 4 to 5 minutes until they are bright in color and reached a crisp-tender texture.

• 8

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

• 9

  Return the chicken and any accumulated juices to the skillet and pour in the coconut aminos.

• 10

  Toss all ingredients together for 1 to 2 minutes until the chicken and vegetables are well-coated and glazed before serving.