NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

2 tbsp Coconut aminos

0.5 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 thin, bite-sized strips and season with sea salt and black pepper.

• 2

  Finely mince the garlic and grate the fresh ginger.

• 3

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

• 4

  Add the chicken strips to the skillet and sauté for 5-6 minutes until golden brown and cooked through.

• 5

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

• 6

  In the same skillet, add the broccoli florets, sliced red bell pepper, and sugar snap peas.

• 7

  Sauté the vegetables for 3-4 minutes until they are tender-crisp and bright.

• 8

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

• 9

  Return the chicken to the skillet and pour in the coconut aminos.

• 10

  Toss everything together for 1 minute to coat, then remove from heat and drizzle with toasted sesame oil.