3large boneless skinless chicken breast halvescut into thin strips*
2cupsbroccoli florets
1/3cupchopped cashews
1cupchopped onion
4large clovesgarlicminced
1/2teaspoongrated fresh ginger
sea salt and freshly ground black pepperto taste
4tablespoonslemon juice
1teaspoonlemon zest
2tablespoonshoney
1teaspoonalmond flour or almond meal
Instructions
Melt the coconut oil in a large skillet over medium heat. Add chicken strips; sauté for 10 to 15 minutes or until juices run clear. Remove from skillet and set aside.
To the same skillet, add remaining ingredients (broccoli through almond flour). Reduce heat to low and simmer for 15 to 20 minutes or until vegetables are tender-crisp. Return chicken to the skillet; stir to heat through.
*Partially frozen chicken is easier to cut into strips.
Notes
SERVING SUGGESTION: Serve over Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste then fluff with a fork.NUTRITION: 489 Calories; 16g Fat; 69g Protein; 17g Carbohydrate; 3g Dietary Fiber; 165mg Cholesterol; 198mg Sodium. Exchanges: 0 Grain (Starch); 9 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat.