Asian Chicken with Zucchini & topped with a Bang Bang Sauce

Serves 4

2 pounds organic chicken tenders

2 medium sized zucchini

1/4 cup coconut aminos

1 tbsp. evoo

2 tbsp. sesame seeds

1 tsp. paprika

1 tsp. garlic powder

salt & pepper

bang bang sauce

1/2 cup avocado mayo (I like primal kitchen)

1 tbsp. coconut aminos

1 tsp. honey

1/2 tsp. garlic powder

2 tbsp. Sriracha

1. Cut chicken tenders into 1-2 inch sized cubes. Cut zucchini into half moon pieces. In a large bowl mix chicken, evoo, paprika, garlic powder, and salt & pepper.

2. In a large skillet over medium-medium high heat add chicken. Cook for 5-7 minutes & while cooking coat chicken with half of the coconut aminos. Flip chicken and coat with the other half of the coconut aminos & cook for an additional 5-7 minutes.

3. Once chicken is cooked thoroughly, remove chicken from pan and add zucchini. Cook zucchini over medium heat for around 7-10 minutes. Once zucchini is done cooking combine the chicken and zucchini.

4. In a large bowl add all ingredients for the bang bang sauce. Whisk together until smooth.

5. Serve chicken & zucchini on top of brown rice, add sesame seeds & drizzle with the bang bang sauce. Enjoy!

Tip: If you can find cilantro micro greens this is a great dish to enjoy with!