NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

1 cup Cauliflower rice

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Honey

1 tsp Sesame oil

1 tsp Arrowroot powder

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

1 tsp Sesame seeds

1 tbsp Green onions

PREPARATION

• 1

  Whisk the coconut aminos, rice vinegar, honey, sesame oil, arrowroot powder, minced ginger, garlic, and red pepper flakes in a small bowl to create the sauce.

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 3

  Add the chicken breast chunks to the skillet and cook for 5-6 minutes until golden brown and cooked through, then remove the chicken and set aside.

• 4

  In the same skillet, add the broccoli florets and diced red bell pepper, sautéing for 3-4 minutes until they reach a tender-crisp texture.

• 5

  Return the cooked chicken to the skillet and pour the prepared sauce over the mixture.

• 6

  Stir constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken and vegetables.

• 7

  Steam the cauliflower rice in a separate pan or microwave until tender.

• 8

  Portion the cauliflower rice into a bowl and top with the chicken stir-fry, garnishing with sesame seeds and sliced green onions.