Teriyaki Chicken with Avocado and Peppers

Recipe makes 2 servings

Ingredients:

For the chicken and vegetables:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 red bell peppers, cut into bite-sized pieces
1 cup broccoli, cut into smaller florets
1 avocado, cut into bite-sized pieces
1 Tablespoon olive oil (or sesame oil)
1 Tablespoon sesame seeds (for garnish)
Salt and black pepper, to taste

For the low-carb teriyaki sauce:
¼ cup soy sauce (or tamari for gluten-free)
1 Tablespoon rice vinegar
1 Tablespoon sugar-free sweetener (like allulose or monk fruit)
1 clove garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon sesame oil
¼ teaspoon xanthan gum (optional, for thickening)

Instructions:

In a small bowl, whisk together soy sauce, rice vinegar, sweetener, garlic, ginger, and sesame oil. If using xanthan gum, sprinkle it in while whisking to help thicken the sauce. Set aside.

In a large skillet or wok, heat the olive oil (or sesame oil) over medium heat.

Add the bite-sized chicken pieces to the skillet. Season with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.

Add the bell peppers and broccoli to the skillet. Stir-fry for another 3-4 minutes, until the peppers are slightly tender.

Pour the prepared teriyaki sauce over the chicken and veggies. Stir to coat everything in the sauce, and cook for an additional 2-3 minutes until the sauce slightly thickens.

Gently fold in the avocado just before serving to keep it fresh and creamy.

Sprinkle the dish with sesame seeds for garnish. Serve immediately as is, or with a low-carb side like cauliflower rice.

Nutritional breakdown per serving  (recipe makes 2 servings)

531 Calories
49.5g Protein
28.5g Fat
11g Fiber
29.5g Total Carbs
11.5g NET Carbs