NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

2 tbsp Orange juice

1 tbsp Tamari

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Toasted sesame oil

1 cup Cauliflower rice

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  In a small glass jar, whisk together the orange juice, tamari, honey, minced ginger, minced garlic, and toasted sesame oil until well combined.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 4

  Add the chicken to the skillet in a single layer and cook for 5-6 minutes, turning occasionally, until the edges are golden and crispy.

• 5

  Toss in the broccoli florets, sliced red bell pepper, and sugar snap peas with a tablespoon of water, covering for 2 minutes to steam-fry.

• 6

  Remove the lid and pour the orange sauce over the chicken and vegetables, stirring constantly for 1-2 minutes until the sauce thickens into a glossy glaze.

• 7

  Serve the stir-fry immediately over a bed of warm cauliflower rice for a complete, clean-eating meal.