NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tsp arrowroot powder

2 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

2 tbsp orange juice

1 tsp orange zest

1 tbsp tamari

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and toss in a small bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  In a small glass jar, whisk together the orange juice, orange zest, tamari, honey, minced ginger, and minced garlic to create the glaze.

• 3

  Heat one teaspoon of avocado oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-6 minutes. Remove chicken from the pan and set aside.

• 4

  Add the remaining teaspoon of oil to the same pan. Stir-fry the broccoli, bell pepper, and sugar snap peas for 3-4 minutes until they are bright and crisp-tender.

• 5

  Return the chicken to the pan and pour the orange glaze over the mixture. Toss constantly for 1 minute until the sauce thickens and coats everything beautifully.

• 6

  Steam the cauliflower rice in a separate pan or microwave until tender, then serve the orange chicken and vegetables immediately over the hot cauliflower rice.