Name: Chicken and Pepper Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup bell pepper; 0.5 cup yellow onion; 1 tbsp avocado oil; 2 tbsp coconut aminos; 1 tsp fresh ginger; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup cooked brown rice; 1 tsp sesame seeds; 1 stalk green onion

Nutrition

Per serving

529 calories

Protein: 48g; 36% of calories
Carbs: 34g; 25% of calories
Fat: 23g; 39% of calories

Instructions

Prep 10 min · Cook 10 min

Slice the chicken breast into bite-sized strips and season evenly with sea salt and black pepper.
Core the bell pepper and slice into thin strips along with the yellow onion.
Mince the fresh ginger and the garlic clove.
Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.
Add the chicken strips to the skillet and sear until golden brown and cooked through, approximately 6 minutes.
Remove the chicken from the pan and set aside; add the peppers and onions to the same pan and sauté until tender-crisp.
Stir in the minced garlic and ginger, cooking for 1 minute until the aromatics are fragrant.
Return the chicken to the pan, pour in the coconut aminos, and toss everything together to coat before serving over cooked brown rice garnished with sesame seeds and sliced green onion.

Nutrition

Ingredients

Instructions

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