NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups broccoli florets

0.5 cup red bell pepper

0.5 cup cooked brown rice

1 tsp avocado oil

1 tbsp coconut aminos

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp toasted sesame oil

0.5 tsp sesame seeds

1 stalk green onion

PREPARATION

• 1

  Prepare the glaze by whisking the coconut aminos, honey, grated fresh ginger, and minced garlic in a small bowl until well combined.

• 2

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

• 3

  Add the diced chicken breast to the skillet and cook for 5-6 minutes, stirring occasionally, until the pieces are golden and cooked through.

• 4

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

• 5

  Pour the prepared ginger glaze over the chicken and vegetables, tossing constantly for 1 minute until the sauce thickens and coats the ingredients.

• 6

  Remove the skillet from the heat and stir in the toasted sesame oil for a nutty finish.

• 7

  Serve the stir-fry over the warm brown rice and garnish with thinly sliced green onions and sesame seeds.