NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

0.5 cup red bell pepper

1 cup cauliflower rice

2 tbsp coconut aminos

1 tbsp rice vinegar

0.5 tbsp honey

1 tsp sesame oil

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

1 tsp chili paste

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, sesame oil, chili paste, and arrowroot powder until smooth.

• 2

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

• 3

  Heat 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 broccoli florets, sliced bell pepper, minced ginger, and minced garlic, sautéing for 3-4 minutes until tender-crisp.

• 5

  Pour the prepared sauce into the skillet with the vegetables and stir constantly for 1 minute until the sauce thickens into a glossy glaze.

• 6

  Return the chicken to the skillet and toss to coat everything in the sauce.

• 7

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