NUTRITION

SERVINGS

INGREDIENTS

5.5 oz boneless skinless chicken breast

1 tsp avocado oil

1 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup fresh orange juice

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

1 cup cauliflower rice

1 tsp orange zest

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the fresh orange juice, coconut aminos, grated ginger, minced garlic, orange zest, and arrowroot powder until the starch is fully dissolved.

• 2

  Cut the chicken breast into bite-sized 1-inch cubes and season evenly with sea salt and black pepper.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-6 minutes until golden brown and cooked through.

• 4

  Remove the chicken from the pan and set aside. Add the toasted sesame oil to the same pan, then toss in the broccoli florets and sliced red bell pepper. Sauté for 3-4 minutes until vibrant and tender-crisp.

• 5

  Return the chicken to the pan and pour the orange sauce mixture over the ingredients. Stir constantly for 1-2 minutes as the sauce bubbles and thickens into a glossy glaze.

• 6

  While the stir-fry finishes, steam the cauliflower rice in a separate pan or microwave until tender.

• 7

  Serve the orange chicken and vegetables immediately over the bed of cauliflower rice.