NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup cauliflower rice

0.25 cup fresh orange juice

1 tsp orange zest

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup snap peas

1 tbsp green onions

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch bite-sized cubes and season them evenly with the sea salt and black pepper.

• 3

  In a small mixing bowl, whisk together the fresh orange juice, orange zest, coconut aminos, rice vinegar, minced ginger, minced garlic, and arrowroot powder until no lumps remain.

• 4

  Place the chicken cubes in a bowl and toss with 2 tablespoons of the prepared orange sauce, then spread them in a single layer on the baking sheet.

• 5

  Bake the chicken for 15-18 minutes, or until the internal temperature reaches 165°F and the edges are slightly golden.

• 6

  While the chicken is baking, heat the sesame oil in a large skillet over medium-high heat and sauté the cauliflower rice and snap peas for 5-7 minutes until tender-crisp.

• 7

  Pour the remaining orange sauce into a small saucepan and simmer over medium heat for 2-3 minutes until it thickens into a glossy, pourable glaze.

• 8

  Toss the baked chicken cubes in the thickened orange glaze and serve immediately over the sautéed cauliflower rice, garnished with thinly sliced green onions.