Chicken Stir-Fry

 1/2 cup Jasmine Rice (uncooked)

14 oz Chicken Breast (raw)

1 dash Sea Salt

1 dash Black Pepper

2 Tbsp Coconut Oil

4 Tbsp Coconut Aminos

1 tsp Garlic

1 cup Carrots (matchstick)

1 cup Sugar Snap Peas

1 cup Broccoli

1 Tbsp Green Onions

Cook rice according to directions on the package.

Heat a skillet to medium heat and spray with cooking spray. Cube chicken and add it to the skillet; sprinkle with sea salt and pepper. Flip the chicken over every three minutes until the chicken is golden on the edges and cooked through. Remove from skillet and set aside.

Add the coconut oil, half of the coconut aminos, and garlic to the skillet. Once the oil is melted, add the carrots, peas, and broccoli. Sauté about 10 minutes or until the veggies are tender. Salt and pepper to taste.

Serve chicken and veggies over rice. Top with green onions and remaining coconut aminos.