NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

2 tbsp almond flour

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

1 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Cut the chicken breast into 1-inch cubes and place them in a medium bowl.

• 2

  Sprinkle the almond flour, sea salt, and black pepper over the chicken, tossing until each piece is thoroughly coated.

• 3

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

• 4

  Add the chicken to the skillet in a single layer and cook for 5-6 minutes, turning occasionally, until the coating is golden and the chicken is cooked through.

• 5

  Remove the chicken from the pan and set aside on a plate.

• 6

  Wipe the pan if necessary, then add the toasted sesame oil along with the broccoli, bell pepper, and snap peas.

• 7

  Stir-fry the vegetables for 3-4 minutes until they are vibrant and tender-crisp.

• 8

  Add the minced ginger and garlic to the pan, sautéing for 30 seconds until the aroma is released.

• 9

  Return the chicken to the pan, pour in the tamari, and toss everything together for 1 minute to create a light, savory glaze.