NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

2 medium zucchini

1 cup sliced mushrooms

1 tbsp avocado oil

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tsp fresh ginger

2 cloves garlic

0.25 tsp red pepper flakes

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

  Prepare the zucchini by using a spiralizer or julienne peeler to create long, noodle-like strands.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, about 5-6 minutes.

• 5

  Remove the chicken from the pan and set aside, then add the sliced mushrooms to the same skillet.

• 6

  Sauté the mushrooms until they release their moisture and turn a deep golden brown.

• 7

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

• 8

  Add the zucchini noodles and cooked chicken back into the pan, tossing everything together.

• 9

  Pour in the coconut aminos and toasted sesame oil, stirring constantly for 2 minutes until the zucchini is tender-crisp.

• 10

  Serve immediately in a shallow bowl while the flavors are bright and the textures are firm.