NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1.5 cups broccoli florets

2 cups cauliflower rice

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

PREPARATION

• 1

  Cut the chicken breast into bite-sized 1-inch pieces and season them evenly with the sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a large skillet or wok over medium-high heat until the oil is shimmering.

• 3

  Add the chicken pieces to the skillet in a single layer and cook for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 4

  Stir in the broccoli florets, minced garlic, and grated fresh ginger, then continue to sauté for 3 minutes until the broccoli is bright green and slightly tender.

• 5

  Add the cauliflower rice to the pan and cook for another 4 minutes, stirring frequently, until the cauliflower is tender but still retains a slight bite.

• 6

  Pour the coconut aminos and toasted sesame oil over the mixture, tossing everything together for 1 minute to ensure the sauce coats every ingredient.

• 7

  Remove the skillet from the heat and sprinkle with sesame seeds before serving immediately in a shallow bowl.