NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Avocado oil

1.5 cups Cauliflower rice

1 cup Broccoli florets

0.5 cup Red bell pepper

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Arrowroot powder

1 tsp Fresh ginger

2 cloves Garlic

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, arrowroot powder, minced ginger, minced garlic, and red pepper flakes to create the sauce glaze.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Toss in the broccoli florets and sliced red bell pepper, sautéing for another 3-4 minutes until the vegetables are tender-crisp.

• 6

  Pour the prepared sauce over the chicken and vegetables, tossing constantly for 1-2 minutes until the glaze thickens and coats everything beautifully.

• 7

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