NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Avocado oil

1 cup Bell pepper

0.5 cup Snap peas

0.25 cup Orange juice

2 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot powder

1 tsp Toasted sesame oil

1 cup Cauliflower rice

0.25 cup Cooked brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Whisk orange juice, coconut aminos, grated ginger, minced garlic, and arrowroot powder in a small bowl until smooth to create the glaze.

• 2

  Season the chicken pieces evenly with sea salt and black pepper.

• 3

  Heat avocado oil in a large skillet or wok over medium-high heat and sear the chicken until golden brown and cooked through.

• 4

  Remove the chicken from the pan and set aside; add the diced bell peppers and snap peas to the same pan, sautéing for 3-4 minutes until tender-crisp.

• 5

  Return the chicken to the pan and pour in the orange glaze, stirring constantly for 1-2 minutes until the sauce thickens and coats the ingredients.

• 6

  Steam the cauliflower rice and mix it with the cooked brown rice in a separate bowl to create a high-volume base.

• 7

  Serve the glazed chicken and vegetables over the rice blend and finish with a drizzle of toasted sesame oil.