NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.5 tbsp avocado oil

2 cup cauliflower rice

0.5 cup sugar snap peas

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tsp sesame seeds

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and place them in a bowl.

• 2

  Toss the chicken with arrowroot powder, sea salt, and black pepper until every piece is evenly coated.

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 4

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and crispy.

• 5

  Remove the chicken from the pan and set it aside on a plate.

• 6

  In the same skillet, add the cauliflower rice, sugar snap peas, minced garlic, and grated fresh ginger.

• 7

  Sauté the vegetables for 5 minutes over medium heat until the cauliflower is tender and the snap peas are bright green.

• 8

  Stir in the coconut aminos and toasted sesame oil, scraping the bottom of the pan to release any flavorful bits.

• 9

  Add the crispy chicken back into the skillet and toss everything together for 1 minute to glaze.

• 10

  Garnish with toasted sesame seeds and thinly sliced green onions before serving warm.