NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Broccoli florets

0.25 cup Cooked brown rice

0.5 tbsp Avocado oil

1.5 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season them evenly with sea salt and black pepper.

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until the oil is shimmering.

• 3

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5 to 7 minutes.

• 4

  Remove the chicken from the pan and set it aside on a plate; add the broccoli florets to the same pan with a splash of water.

• 5

  Cover the pan with a lid to steam the broccoli for 2 minutes until it becomes bright green and tender-crisp.

• 6

  Uncover the pan and add the minced garlic and grated ginger, sautéing for about 1 minute until the aromatics are fragrant.

• 7

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

• 8

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