NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, arrowroot powder, and red pepper flakes to create the sauce slurry.

• 3

  Heat 1 teaspoon of avocado oil in a large skillet or wok over medium-high heat and sear the chicken until golden brown and cooked through, then set aside.

• 4

  Add the remaining 1 teaspoon of oil to the same skillet and sauté the broccoli, bell pepper, minced garlic, and grated ginger until the vegetables are tender-crisp.

• 5

  Return the cooked chicken to the skillet and pour the sauce over the mixture, stirring constantly for 1-2 minutes until the sauce thickens and coats everything.

• 6

  Steam the cauliflower rice in a separate pan or microwave until tender, then serve the stir-fry immediately over the rice.