Makes 4 Servings
Macros: 229 cal, fat 8g, carbs 21g, protein 18g, fibre 5g
1/3 cup coconut aminos
Juice of one lime
2 tsp garlic powder
2 tsp coconut sugar
1/2 tsp arrowroot starch
1 tsp sea salt, divided
1/4 tsp black pepper (omit for AIP)
2 tbsp avocado oil
2 cups broccoli florets
2 cups snow peas (omit for AIP, sub more broccoli)
1 cup mango, chopped
1 lb chicken breast, cubed
1 tbsp cilantro, chopped
Whisk the coconut aminos, lime juice, garlic powder, coconut sugar, arrowroot starch, salt and pepper together in a small bowl and set aside.
Using a large skillet, heat the avocado oil over medium heat. Add the broccoli and snow peas and lightly salt. Saute and turn often for 5-6 minutes. The broccoli should be lightly crisp and the snow peas should soften.
Add the mango and saute for another 2-3 minutes to soften. Set aside.
Add the chicken breast to the pan and season with salt. Add for oil if needed and cook for 3-4 minutes on each side. The chicken should read an internal temperature of 165 F.
Pour the sauce mixture into the pan along with the vegetables and mango. Stir to coat and let the sauce come to a low simmer to thicken. Simmer for 2 minutes.
Serve topped with fresh cilantro.