NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

1 tsp Toasted sesame oil

1.5 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Cauliflower rice

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips 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 shimmering.

• 3

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

• 4

  In the same pan, add the broccoli florets, sliced bell peppers, and sugar snap peas, sautéing for 3-4 minutes until tender-crisp.

• 5

  Stir in the minced garlic and grated fresh ginger, cooking for 30 seconds until the aroma is released.

• 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 everything is well-coated and heated through.

• 8

  Steam the cauliflower rice in a separate small pan or microwave until tender.

• 9

  Serve the hot chicken and vegetable mixture over the bed of cauliflower rice.