NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

2 cups Cauliflower Rice

1 medium Bell Pepper

1 cup Broccoli

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Sesame Oil

1 clove Garlic

1 teaspoon Ginger

1/8 cup chopped Cashews

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.

• 2

  Heat the sesame oil in a large skillet or wok over medium-high heat.

• 3

  Add the minced garlic and ginger, stirring quickly until fragrant, about 30 seconds.

• 4

  Add the chicken pieces and stir-fry until they are lightly browned and nearly cooked through, about 4-5 minutes.

• 5

  Toss in the bell pepper (sliced) and broccoli florets, and continue stir-frying until the vegetables are tender-crisp, about 3-4 minutes.

• 6

  Stir in the cauliflower rice and drizzle the low-sodium soy sauce over the mixture, cooking until the cauliflower is warmed through, approximately 2 minutes.

• 7

  Finish by sprinkling the chopped cashews over the stir-fry for a delightful crunch and extra flavor.

• 8

  Serve hot and enjoy your balanced and nutritious meal.