NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

1 tsp avocado oil

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, grated fresh ginger, and toasted sesame oil to create the teriyaki glaze.

• 2

  Season the cubed chicken breast evenly with sea salt and black pepper.

• 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 until golden brown and cooked through, approximately 6 to 8 minutes, then remove the chicken and set it aside on a plate.

• 5

  In the same skillet, add the broccoli florets, sliced red bell pepper, snap peas, and minced garlic, sautéing for 3 to 4 minutes until the vegetables are crisp-tender and vibrant.

• 6

  Return the cooked chicken to the skillet and pour the prepared teriyaki glaze over the chicken and vegetables.

• 7

  Toss everything constantly for 1 to 2 minutes until the sauce thickens slightly and creates a glossy coating over the ingredients.

• 8

  Transfer to a plate and garnish with sesame seeds for a delicate crunch before serving.