NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp avocado oil

0.25 cup orange juice

1 tbsp coconut aminos

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

1 cup cauliflower rice

1 cup broccoli florets

0.5 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides with sea salt and black pepper.

• 2

  In a small glass bowl, whisk together the orange juice, coconut aminos, arrowroot powder, minced fresh ginger, and minced garlic to create the glaze.

• 3

  Heat the avocado oil in a large skillet over medium-high heat until shimmering, then add the chicken and sear for 5-6 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the skillet and set aside; in the same pan, add the broccoli florets, sliced red bell pepper, and cauliflower rice.

• 5

  Sauté the vegetables for 4-5 minutes until they are tender-crisp and the cauliflower rice is lightly toasted.

• 6

  Slice the chicken into strips and return it to the skillet, then pour the orange glaze mixture over everything.

• 7

  Toss constantly for 1-2 minutes until the sauce thickens into a glossy coating, then garnish with sesame seeds and serve immediately.