NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast evenly on both sides with the sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 6-7 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the pan, let it rest for 3 minutes, then slice it into bite-sized strips.

• 5

  In the same skillet, add the broccoli florets, sliced red bell pepper, and chopped zucchini.

• 6

  Sauté the vegetables for 4-5 minutes until they are tender-crisp and brightly colored.

• 7

  Add the minced garlic and grated fresh ginger to the pan, stirring for 1 minute until fragrant.

• 8

  Pour in the coconut aminos and toss the vegetables to coat them in the savory glaze.

• 9

  Place the warm cooked quinoa in a bowl and top with the sautéed vegetables and sliced chicken.