NUTRITION

SERVINGS

INGREDIENTS

150g Chicken Breast

1 cup Cauliflower Rice

0.5 cup Red Bell Pepper (diced)

0.5 cup Snap Peas

0.25 medium Yellow Onion (sliced)

1 tsp Olive Oil (for stir-fry)

1 tbsp Low-Sodium Soy Sauce

2 cloves Fresh Garlic (minced)

1 tsp Fresh Ginger (minced)

1 tsp Olive Oil (extra, for additional flavor)

PREPARATION

• 1

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

• 2

  In a large non-stick skillet or wok, heat 1 tsp olive oil over medium-high heat.

• 3

  Add the chicken pieces and stir-fry for 5-6 minutes until they are cooked through and lightly browned.

• 4

  Remove the chicken from the pan and set aside.

• 5

  In the same pan, add a little more olive oil if needed, then sauté the minced garlic, ginger, sliced onion, and diced red bell pepper for about 2 minutes until fragrant and slightly softened.

• 6

  Add the snap peas and continue stir-frying for another 2 minutes.

• 7

  Stir in the cauliflower rice and cook for 3-4 minutes until heated through.

• 8

  Return the cooked chicken to the pan, pour in the soy sauce, and mix thoroughly to combine all the flavors.

• 9

  Adjust seasoning with salt and pepper if necessary and serve hot.