NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cups eggplant

0.5 cup red bell pepper

1 tbsp avocado oil

2 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp fresh ginger

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onion

PREPARATION

• 1

  Prepare the eggplant by cutting it into 1-inch cubes and lightly sprinkling with sea salt; let sit for 10 minutes then pat dry with a paper towel to remove excess moisture.

• 2

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

• 3

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

• 4

  Add the chicken strips to the pan and sear until golden brown and fully cooked through, approximately 5-6 minutes, then remove the chicken and set aside.

• 5

  In the same pan, add the eggplant cubes and sliced bell peppers, sautéing for 6-8 minutes until the eggplant becomes tender and silky.

• 6

  Stir in the minced garlic and grated fresh ginger, cooking for about 1 minute until highly fragrant.

• 7

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

• 8

  Toss all ingredients together for 2 minutes over heat until the sauce thickens slightly and coats the chicken and vegetables.

• 9

  Garnish the dish with thinly sliced green onions and sesame seeds before serving immediately.