NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 cups Cauliflower rice

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Toasted sesame oil

0.25 cup Orange juice

1 tbsp Tamari

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

  In a small bowl, whisk together the orange juice, tamari, honey, grated ginger, minced garlic, and arrowroot powder to create the glaze.

• 2

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

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat.

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Remove the chicken from the pan and set it aside on a plate.

• 6

  Add the broccoli florets and sliced red bell pepper to the same skillet with a tablespoon of water to help them steam.

• 7

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

• 8

  Return the cooked chicken to the skillet and pour the orange glaze over the chicken and vegetable mixture.

• 9

  Stir the mixture constantly for 1 to 2 minutes until the sauce thickens and becomes glossy, coating every piece.

• 10

  In a separate small pan, lightly sauté the cauliflower rice until heated through, then serve the orange chicken over the rice and garnish with sliced green onions.