NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 cups green cabbage

1 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

2 tbsp green onions

PREPARATION

• 1

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

• 2

  Season the cubed chicken breast evenly with the sea salt and black pepper.

• 3

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5 to 7 minutes.

• 4

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

• 5

  In the same skillet, add the shredded green cabbage and sliced red bell pepper, sautéing for 3 to 4 minutes until the cabbage begins to soften but retains a slight crunch.

• 6

  Stir in the minced garlic and grated fresh ginger, cooking for about 60 seconds until the mixture is highly fragrant.

• 7

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

• 8

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

• 9

  Remove from heat, garnish with the sliced green onions, and serve immediately.