Anti-Inflammatory Teriyaki Bowl

Ingredients:

• 1 lb chicken breast (bite-sized)
• ¼ tsp sea salt
• Dash of pepper (optional)
• 3 tbsp avocado oil, divided
• 1/2 red onion, chopped
• 2 carrots, matchsticks
• 3 cups broccoli florets (I added snap peas and red pepper in mine this time)
• 1 zucchini, cubed
• 3 tbsp coconut aminos
• 1 tbsp fresh grated ginger

Instructions:

1. Toss chicken with salt + pepper.
2. Heat 1 tbsp oil in a skillet. Cook chicken 5–7 mins until browned + cooked through. Set aside.
   
3. Add remaining oil + veggies to the skillet. Stir-fry 4–5 mins until tender.
   
4. Return chicken to pan, add ginger + coconut aminos. Toss everything together until heated through.
   
5. Serve as is, or over quinoa or millet for a complete meal!