NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup broccoli florets

0.25 cup carrots

0.5 cup cooked brown rice

0.5 tbsp avocado oil

2 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into small, bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 3

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

• 4

  Remove the chicken from the pan and set aside; add the broccoli florets and thinly sliced carrots to the same pan with a small splash of water to steam-sauté for 3 minutes.

• 5

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until the aromatics are fragrant.

• 6

  Return the cooked chicken to the skillet and pour in the coconut aminos and toasted sesame oil.

• 7

  Toss all ingredients together for 1 minute to ensure the sauce coats the chicken and vegetables thoroughly.

• 8

  Serve the stir-fry immediately over the warm cooked brown rice.