NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

2 cloves garlic

1 tsp fresh ginger

2 tbsp coconut aminos

1 tbsp sambal oelek

0.25 cup cooked brown rice

1 cup cauliflower rice

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into 1-inch bite-sized pieces and season 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 pan in a single layer and sear for 4-5 minutes until golden brown and cooked through.

• 4

  Remove the chicken from the pan and set aside, then add the broccoli florets and sliced red bell peppers to the same skillet.

• 5

  Stir-fry the vegetables for 3-4 minutes until they are bright green and tender-crisp.

• 6

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.

• 7

  In a small bowl, whisk together the coconut aminos and sambal oelek, then pour the mixture into the skillet.

• 8

  Return the chicken to the pan and toss everything together for 1 minute to coat in the spicy glaze.

• 9

  In a separate small pan, quickly sauté the cauliflower rice and cooked brown rice together until heated through.

• 10

  Plate the rice mixture and top with the chili-garlic chicken and vegetables, finishing with a drizzle of toasted sesame oil.