NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp garlic powder

0.25 tsp ground ginger

0.13 tsp sea salt

0.13 tsp black pepper

0.5 tsp avocado oil

1 tbsp coconut aminos

1 tbsp fresh orange juice

1 tsp orange zest

0.5 tsp sesame oil

0.25 cup cooked brown rice

0.5 cup cauliflower rice

2 tbsp frozen peas

2 tbsp diced carrots

1 large egg

1 tbsp green onions

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and toss in a bowl with arrowroot powder, garlic powder, ground ginger, sea salt, and black pepper until coated.

• 2

  In a small jar, whisk together the coconut aminos, fresh orange juice, and orange zest to create the glaze.

• 3

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, then remove from the pan and set aside.

• 4

  In the same skillet, add the sesame oil, cauliflower rice, brown rice, frozen peas, and diced carrots, sautéing for 3 minutes until the vegetables are tender.

• 5

  Push the rice mixture to one side of the pan, crack the egg into the empty space, and scramble it until fully set before folding it into the rice.

• 6

  Return the cooked chicken to the skillet, pour the orange glaze over the top, and toss everything together for 1 minute until the sauce thickens and smells fragrant.

• 7

  Transfer to a bowl and garnish with freshly sliced green onions before serving.