NUTRITION

SERVINGS

INGREDIENTS

6.2 ounces Chicken Breast

2 cups chopped Bok Choy

1 cup cubed Eggplant

2 tablespoons Coconut Aminos

1 teaspoon Sesame Oil

1 teaspoon Avocado Oil

1 teaspoon Honey

1 teaspoon grated Fresh Ginger

1 clove minced Garlic

PREPARATION

• 1

  Whisk the coconut aminos, honey, grated ginger, and minced garlic in a small bowl until well combined.

• 2

  Place the chicken breast in a shallow dish and pour half of the marinade over it, letting it sit for at least 15 minutes.

• 3

  Preheat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil if necessary.

• 4

  Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F and the outside is nicely charred.

• 5

  While the chicken is grilling, heat the avocado oil in a large skillet or wok over medium heat.

• 6

  Add the cubed eggplant to the skillet and sauté for 4-5 minutes until it begins to soften and brown.

• 7

  Toss in the chopped bok choy and the remaining half of the marinade, stir-frying for another 2-3 minutes until the leaves are wilted.

• 8

  Remove from heat and drizzle the vegetables with toasted sesame oil.

• 9

  Slice the grilled chicken and serve it immediately over the warm eggplant and bok choy stir-fry.