NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 tbsp Avocado oil

0.5 tsp Toasted sesame oil

1 cup Zucchini

1 cup Red bell pepper

2 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Cauliflower rice

1 tsp Sesame seeds

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season both sides with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet and cook until golden brown and cooked through, approximately 6-8 minutes, then remove and set aside.

• 4

  In the same skillet, add the sliced zucchini and red bell pepper, sautéing for 4-5 minutes until they are tender-crisp.

• 5

  Stir in the minced garlic and fresh ginger, cooking for 1 minute until highly fragrant.

• 6

  Return the chicken to the skillet and pour in the coconut aminos and toasted sesame oil, tossing everything to coat.

• 7

  In a separate small pan, lightly sauté the cauliflower rice for 3-4 minutes until heated through and slightly softened.

• 8

  Divide the cauliflower rice into bowls, top with the chicken stir-fry, and garnish with sesame seeds before serving.