NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 cup broccoli florets

0.5 cup snap peas

0.5 cup red bell pepper

1 tsp avocado oil

0.25 cup fresh orange juice

1 tsp orange zest

1 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 tsp fresh garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

1 tbsp green onions

0.5 tsp sesame seeds

PREPARATION

• 1

  Whisk the fresh orange juice, orange zest, coconut aminos, honey, minced ginger, minced garlic, and red pepper flakes in a small bowl to create the glaze.

• 2

  Season the diced chicken breast evenly with sea salt and black pepper.

• 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 cook until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Remove the chicken from the pan and set aside, then add the broccoli, snap peas, and sliced bell peppers to the same skillet.

• 6

  Sauté the vegetables for 3 to 4 minutes until they are tender-crisp and vibrant.

• 7

  Return the chicken to the skillet and pour the orange glaze over the mixture, tossing well to coat.

• 8

  Simmer for 2 minutes until the sauce thickens slightly and becomes glossy.

• 9

  Serve the stir-fry over a bed of warmed cauliflower rice and garnish with sliced green onions and sesame seeds.