NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp avocado oil

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Season the chicken cubes evenly with the sea salt and black pepper.

• 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 pan in a single layer and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 5

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

• 6

  Add the broccoli florets and sliced red bell pepper to the same pan, sautéing for 3-4 minutes until they are tender-crisp.

• 7

  Stir in the minced garlic and grated fresh ginger, cooking for about 30 seconds until the mixture becomes highly fragrant.

• 8

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

• 9

  Toss all ingredients together for 1 minute to ensure everything is well-coated and the sauce has slightly thickened.

• 10

  Serve the hot stir-fry over the warm cooked brown rice and garnish with sesame seeds before serving.