NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 tbsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Snap peas

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

0.5 tsp Garlic powder

0.5 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized 1-inch cubes 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 for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 4

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

• 5

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

• 6

  Return the chicken to the pan and sprinkle with the garlic powder and ground ginger.

• 7

  Drizzle the coconut aminos and toasted sesame oil over the mixture, tossing everything together for 1 minute to glaze the ingredients.

• 8

  Serve immediately while hot and the vegetables are still bright and crunchy.