NUTRITION

SERVINGS

INGREDIENTS

4.4 ounces Chicken Breast

1/2 cup Cooked Brown Rice

1 cup Broccoli Florets

1/2 cup Red Bell Pepper

1/2 cup Sugar Snap Peas

1 teaspoon Olive Oil

1 tablespoon Coconut Aminos

1 teaspoon Minced Garlic and Ginger

PREPARATION

• 1

  Slice the chicken breast into thin, even strips and season lightly with salt and pepper.

• 2

  Heat a large skillet or grill pan over medium-high heat and coat with half of the olive oil.

• 3

  Grill the chicken strips until they are golden brown and fully cooked through, then remove from the pan and set aside.

• 4

  Add the remaining olive oil to the pan and sauté the broccoli, bell peppers, and snap peas until they are tender-crisp.

• 5

  Stir in the minced garlic and ginger, cooking for about one minute until the aromatics are fragrant.

• 6

  Return the grilled chicken to the pan and pour in the coconut aminos, tossing everything together to coat thoroughly.

• 7

  Serve the stir-fry immediately over a bed of warm brown rice and finish with a sprinkle of toasted sesame seeds.