NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup sweet potato

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Peel and cube the sweet potato into small 1/2-inch pieces to ensure they cook quickly and evenly.

• 2

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

• 3

  Heat the extra virgin olive oil in a large skillet or wok over medium-high heat.

• 4

  Add the sweet potato cubes to the skillet and sauté for 8-10 minutes, stirring occasionally, until they are tender and lightly browned.

• 5

  Push the potatoes to the side of the pan and add the chicken, cooking for 5-6 minutes until the pieces are golden and cooked through.

• 6

  Toss in the broccoli florets, minced garlic, and grated ginger, then stir-fry for another 3 minutes until the broccoli is bright green and crisp-tender.

• 7

  Pour the coconut aminos over the mixture and toss everything together for 1 minute to glaze the ingredients and combine the flavors.

• 8

  Remove from heat and serve immediately while the vegetables are vibrant and the chicken is juicy.