*Yields 2 large portions or 3 smaller portions (macros based on 2 large portions)

Ingredients:
2 poached chicken breasts cut into bite size pieces
2 cups of broccoli florets
1 red bell pepper chopped
1 big handful of fresh spinach
1 shallot
2 cloves garlic finely chopped
2 tbsp fresh ginger finely chopped
2 tbsp sesame seeds
2 tbsp neutral flavor oil for sautéing (grape-seed oil, algae oil, avocado oil)
2 tbsp sake wine
2 1/2 tbsp low sodium soy sauce
Salt & Pepper

For the Citrus Cream Vinaigrette:
3 tbsp sour cream
1 1/2 tbsp mayo
Fresh juice of 1/2 lemon
Lemon zest of 1/2 lemon
2 tbsp of finely chopped parsley
Salt & Pepper to taste
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Mix all the ingredients for vinaigrette in a medium size bowl until smooth.

Instructions

1. Start boiling water in a large pot and poach the chicken breasts.
2. While the chicken is boiling, sauté the shallot, garlic, and ginger in a large sauce pan over medium heat for about 4 minutes until the onion becomes translucent.
3. Add the chopped pepper and broccoli and sauté for another 4 minutes until the veggies become tender but still keep their crunchy texture.
4. Then add the handful of spinach and cook for another minute.
5. Add the sake, soy sauce and salt & pepper, mix well and turn off the heat.
6. Add the warm chopped chicken, mix well with veggies and then make the vinaigrette.
7. Add the vinaigrette into the sauce pan, stir around to combine and serve.

Macros Per Portion:
Calories: 426.6
Carbs: 20.8 g
Net Carbs: 14.7 g
Fat: 23.5 g
Protein: 35 g