NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

0.5 cup red bell pepper

0.5 cup cooked brown rice

0.5 tbsp avocado oil

2 tbsp coconut aminos

0.5 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, minced garlic, and grated fresh ginger to create the stir-fry sauce.

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes until golden brown and cooked through, then remove the chicken and set it aside on a plate.

• 5

  Add the broccoli florets and sliced red bell peppers to the same skillet, adding a splash of water if needed to steam-cook for 3-4 minutes until tender-crisp.

• 6

  Return the chicken to the pan and pour the prepared sauce over the mixture, tossing everything together for 1-2 minutes until the sauce coats the ingredients and thickens slightly.

• 7

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