NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Broiled chicken breast

2 cup Malabar spinach

0.5 cup Yellow onion

0.5 cup Roasted red peppers

0.25 tbsp Avocado oil

1 tbsp Coconut aminos

1 tsp Red chili flakes

1 tsp Garlic

0.5 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the pre-broiled chicken breast into thin, even strips and set aside.

• 2

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

• 3

  Add the sliced yellow onions to the pan and sauté for 3 minutes until they become translucent and slightly softened.

• 4

  Stir in the minced garlic, grated fresh ginger, and red chili flakes, cooking for about 30 seconds until the aromatics are fragrant.

• 5

  Add the sliced roasted red peppers and the broiled chicken strips to the skillet, tossing well to ensure the chicken is heated through.

• 6

  Fold in the Malabar spinach and pour the coconut aminos over the mixture, stirring constantly for 1 to 2 minutes until the leaves are just wilted.

• 7

  Season the stir-fry with sea salt and black pepper, then transfer to a plate and serve immediately while hot.