NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp avocado oil

0.25 cup orange juice

1 tbsp coconut aminos

1 tsp arrowroot powder

1 tsp ginger root

1 clove garlic

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season evenly with sea salt and black pepper.

• 2

  In a small bowl, whisk together the orange juice, coconut aminos, grated ginger root, minced garlic, and arrowroot powder until smooth.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5-6 minutes, then remove and set aside.

• 5

  Add the broccoli florets, sliced red bell pepper, and sugar snap peas to the same skillet, sautéing for 3-4 minutes until tender-crisp.

• 6

  Return the chicken to the pan and pour the orange sauce over the mixture, stirring constantly until the glaze thickens and coats all ingredients.

• 7

  Serve the stir-fry immediately over a bed of steamed cauliflower rice.