NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus

0.5 cup Red bell pepper

1 tbsp Avocado oil

2 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and cut into 2-inch pieces, then thinly slice the red bell pepper into strips.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5 to 6 minutes.

• 5

  Remove the chicken from the pan and set aside; add the asparagus and bell pepper to the same pan, sautéing until tender-crisp.

• 6

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

• 7

  Return the cooked chicken to the pan and pour in the coconut aminos and toasted sesame oil.

• 8

  Toss all ingredients together for 1 to 2 minutes until the sauce has thickened slightly and coated everything evenly.

• 9

  Garnish with sesame seeds and serve immediately while hot.