PREP TIME: 5 MINS
COOK TIME: 20 MINS
TOTAL TIME: 25 MINS
SERVINGS: 4

INGREDIENTS

2 tablespoons avocado oil, divided
1/2 cup diced white onion (80 grams)
1 cup diced red bell pepper (113 grams)
3 cups broccoli florets (230 grams)
1/2 cup riced cauliflower (66 grams)
Sea salt and black pepper to taste
2 chicken breasts, cubed
3 crushed garlic cloves
1/4 cup coconut aminos or soy sauce (60mL)
2 tablespoons of almond flour

DIRECTIONS

1. In a small bowl, combine the coconut aminos (or soy sauce) with the almond flour. Mix well.
2. On medium heat, add 1 tablespoon of oil into a large skillet
3. Add in the onion, bell pepper, and broccoli. Cook for 5 minutes.
4. Add in the riced cauliflower. Cook until all vegetables are fork tender.
5. Season the vegetables with salt and pepper and set aside.
6. In the same pan, add 1 tablespoon of oil along with the garlic, and the bite sized chicken pieces. Cook until chicken is done.
7. Reduce the heat to low. Add the vegetables back into the pan and combine with the chicken.
8. Pour in the sauce.
9. Cook until the sauce has thickened.
10. Garnish with spring onions, and pair with fresh avocado slices.

NOTES

• Stir-fry can be kept in a container for up to three days in the fridge.
• You can add a tablespoon of honey to sweeten it up (optional).