Servings: 2 (1 for Dinner 1 for Lunch)

Ingredients:
8 oz. chicken breast
1 cup broccoli (chopped)
1/2 medium zucchini (chopped)
1/2 bell pepper (chopped)

Asian Marinade:
4 Tbsp extra virgin olive oil
2 Tbsp coconut oil 
1-2 Tbsp balsamic/red wine vinegar
1 Tbsp lemon juice
3 drops sesame oil and or sesame seeds
1 Tbsp garlic, minced
1 Tbsp chopped fresh ginger
 Pinch of red pepper flakes and salt

Directions:
1. Add Asian Marinade ingredients to a ziplock bag.

2. Chop chicken into small pieces and add to mariande bag.

3. Set in refrigerator for 30 minutes.

4. Set a nonstick skillet on medium high heat and pour out the
chicken to cook, but save half the mariande in the bag for later.

5. While chicken is cooking chop up the broccoli, zucchini and bell pepper.

6. Once chicken is almost done cooking toss in chopped broccoli, zucchini and bell pepper then pour rest of the marinade contents from bag into the skillet. (if needed add 1-2 tbsp butter)

7.  Let vegetables soften up/sauté in the marinade for a few
minutes. Then serve!

Remember Meal Prep 1 serving for Lunch