Healthy (low sodium!) Stir Fry
This is what happens when I’m short on time and low on ingredients. Real tasty though.
* Chicken Breasts (I like to prep for a few days, so I cooked about 8 breasts to use throughout the week)
* 3 Bell Peppers (1 red and 2 green peppers here)
* 1 TBSP Coconut Oil
* 1 TBSP Trader Joe’s Sesame Soy Ginger Vinaigrette (a little goes a long way)
Chicken: Preheat oven to 350 degrees, line cookie sheet with aluminum foil and place chicken breasts on sheet. Cook for 20-25 minutes. Set aside.
Stir Fry: Heat frying pan with half a table spoon of coconut oil. Cut peppers and add to heated pan, stirring occasionally to prevent then from sticking to the pan. Add another half tablespoon of coconut oil and stir in thinly sliced pieces of chicken. Continue to cook/stir for 3-4 minutes, then add a tablespoon of the Soy Ginger Vinaigrette, letting it soak into the veggies and chicken. Voila.
** My dinner was also accompanied by a homemade juice: Kale, spinach, apple, cucumber, beets, ginger and lemon.