Five Spice Chicken & Veggies

Makes 2 Servings

Macros: 328 Cal, Fat 7g, Carbs 23g, Fibre 6g, Protein 43g


340g Chicken Breast (boneless, skinless)

1 tsp Chinese Five Spice

1 tsp Avocado Oil

1/4 cup Shallot (finely chopped)

2 Garlic (clove, minced)

1 tsp Orange Zest

4 cups Green Beans (washed, trimmed)

2 Tbsps Orange Juice

2 Tbsps Coconut Aminos


Coat the chicken in the Chinese Five Spice and heat a pan over medium heat. Add the avocado oil and chicken to the pan. Cover and cook for 7 to 8 minutes per side or until it is cooked through. Remove from the pan and set aside.

In the same pan, reduce the heat to medium-low and add the shallot. Cook for 1 to 2 minutes, then add the garlic and cook for 30 seconds. Add the orange zest and green beans and cook for 5 minutes. Add the orange juice and coconut aminos and cook for 1 more minute.

Slice the chicken into thick slices and add to a plate along with the green beans. Enjoy!

Leftovers: Refrigerate in an airtight container for up to three days.

Additional Toppings: Use broccoli or other greens such as kale instead of green beans or in addition to it.

No coconut aminos: Use tamari or soy sauce instead.

No avocado oil: Use coconut oil or extra virgin olive oil instead.






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