NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

1 cup broccoli florets

1 cup sliced red bell pepper

0.5 cup sugar snap peas

1 tbsp avocado oil

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp grated fresh ginger

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss broccoli and bell peppers with half the avocado oil, sea salt, and black pepper, then roast for 15 minutes until tender-crisp.

• 3

  While vegetables roast, slice chicken into bite-sized strips.

• 4

  Heat the remaining avocado oil in a large skillet over medium-high heat.

• 5

  Add chicken to the skillet and sear until golden brown and cooked through, about 6 to 8 minutes.

• 6

  Stir in the minced garlic, grated ginger, and sugar snap peas, cooking for another 2 minutes until fragrant.

• 7

  Add the roasted vegetables from the oven into the skillet.

• 8

  Pour in the tamari and toasted sesame oil, tossing everything together to coat evenly.

• 9

  Garnish with sesame seeds and serve immediately.