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Five Spice Chicken & Veggies

Simple, Healthy and Delicious!

Serves: 1, Prep Time: 10 minutes, Total Time: 15 minutes.


  • 6 ozs. chicken breast (boneless, skinless)

  • ½ tsp. Chinese Five Spice

  • ½ tsp. avocado oil

  • 2 tbsps. shallot (finely chopped)

  • 1 garlic clove (minced)

  • ½ tsp. orange zest

  • 2 cups green beans (washed, trimmed)

  • 1 tbsp. orange juice

  • 1 tbsp. coconut aminos


  1. Coat the chicken in the Chinese Five Spice and heat a pan over medium heat. Add the avocado oil and chicken to the pan. Cover and cook for 7 to 8 minutes per side or until it is cooked through. Remove from the pan and set aside.

  2. In the same pan, reduce the heat to medium-low and add the shallot. Cook for 1 to 2 minutes, then add the garlic and cook for 30 seconds. Add the orange zest and green beans and cook for 5 minutes. Add the orange juice and coconut aminos and cook for 1 more minute.

  3. Slice the chicken into thick slices and add to a plate along with the green beans. Enjoy!

Chef’s Tip:

Leftovers: Refrigerate in an airtight container for up to three days.

Additional Toppings: Use broccoli or other greens such as kale instead of green beans or in addition to it.

No Coconut Aminos: Use tamari or soy sauce instead.

No Avocado Oil: Use coconut oil or extra virgin olive oil instead.


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