Chicken & Asparagus Stir Fry

2 serving
25 Minutes

Ingredients

1/2 cup Quinoa (dry, rinsed)
1 tbsp Sesame Oil
6 oz Chicken Breast (boneless, skinless, thinly sliced)
2 cups Asparagus (trimmed, cut into small pieces)
2 Garlic (clove, minced)
2 tbsps Coconut Aminos
1 1/2 tsps Rice Vinegar
1 tbsp Sesame Seeds (toasted)
1/4 cup Cashews (chopped)

Nutrition

Amount per serving
Calories489
Fat22g
Carbs43g
Fiber7g
Sugar6g
Protein32g

Directions

1Cook the quinoa according to the package directions. Set aside.
2Heat the sesame oil in a large pan over medium heat. Add the chicken to the pan and cook until browned and cooked through, about five to seven minutes.
3Add the asparagus to the pan and cook for an additional three to four minutes, until tender-crisp. Add the garlic and cook for one more minute.
4Add the coconut aminos, rice vinegar, and quinoa. Sprinkle with sesame seeds & cashews and toss to combine. Serve and enjoy!

Notes

Leftovers:Refrigerate in an airtight container for up to three days.
Serving Size:One serving is approximately two cups.
More Flavor:Try with broccoli instead of asparagus. Add bell peppers and kale.