NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp coconut aminos

0.5 tsp honey

1 tsp rice vinegar

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

0.5 tsp toasted sesame oil

0.25 cup cooked brown rice

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, honey, rice vinegar, minced ginger, minced garlic, and red pepper flakes to create the sauce.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat.

• 4

  Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes.

• 5

  Add the broccoli florets and sliced red bell pepper to the skillet, stir-frying for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Pour the sauce over the chicken and vegetables, tossing to coat evenly, and simmer for 1-2 minutes until the sauce thickens slightly.

• 7

  Remove from heat, drizzle with toasted sesame oil, and serve over the warm cooked brown rice.

• 8

  Garnish with sesame seeds before serving.