NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup bell peppers

0.5 tbsp extra virgin olive oil

1 tsp toasted sesame oil

1 tbsp tamari

0.25 cup cooked quinoa

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into 1-inch bite-sized cubes and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the tamari, toasted sesame oil, grated fresh ginger, and minced garlic to create the glaze.

• 3

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

• 4

  Add the chicken to the skillet and sear for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 5

  Add the broccoli florets and sliced bell peppers to the same skillet with a splash of water, covering for 2 minutes to steam-soften.

• 6

  Remove the lid and sauté the vegetables for another 2 minutes until they are tender-crisp.

• 7

  Return the chicken to the pan and pour the ginger-tamari glaze over the mixture, tossing for 1 minute until everything is well coated and glossy.

• 8

  Serve the chicken and vegetable mixture immediately over the warm cooked quinoa.