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Chow Chow Green Beans & Chicken, Sweet Peppers & Almonds with tamari glaze

Active Time: 40 minutes / Cook Time: 12 minutes

Makes 2 servings



  • Tamari glaze:
    • 3 tablespoons tamari
    • 2 tablespoons raw honey
    • 1-2 inches fresh ginger root, roughly chopped (depending on your taste preference)
    • 1 clove garlic
    • 1/8 teaspoon black pepper
  • Vegetables and chicken:
    • 1/2 tablespoon coconut oil, divided
    • 1 chicken breast, 6-8 ounces
    • Dash sea salt and pepper
    • 1 red bell pepper, cut into 1/4'' strips
    • 8 ounces green beans, stem-ends removed
    • 2 scallions, chopped
    • 1/4 cup dry roasted almonds, sliced or crushed
    • 1 small avocado, halved, pitted and sliced


  1. To make tamari glaze add tamari, honey, ginger, garlic, and black pepper to a small food processor and blend for 20 seconds. Set aside.
  2. Pre-heat oven to 350 degrees F.
  3. Heat coconut oil in a skillet over medium-high heat.
  4. Season chicken breast with salt and pepper. Once the skillet is hot, sear breast for 30 seconds on each side. Transfer to an oven safe dish and bake for 10-12 minutes, or until cooked through (no pink in the center). Set aside.
  5. Return your skillet (adding a touch more coconut oil), to high heat. Warm oil until shimmering, about 1 minute. Carefully add pepper strips and toss for 2 minutes.
  6. Add greens beans and toss together, cook an additional 5 minutes. While this is cooking, slice your chicken breast into 4-6 strips.
  7. Remove vegetables from heat and add chicken, scallions, and tamari glaze. Toss until combined.
  8. Plate and garnish with almonds and avocado slices.