NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 cups cauliflower rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

1 tsp toasted sesame oil

0.25 cup orange juice

1 tsp orange zest

2 tbsp coconut aminos

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the orange juice, orange zest, coconut aminos, arrowroot powder, and red pepper flakes to create the glaze.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat.

• 4

  Add the chicken to the skillet and cook until golden brown and cooked through, then remove the chicken and set it aside.

• 5

  In the same skillet, add the minced garlic and grated fresh ginger, sautéing for 30 seconds until fragrant.

• 6

  Add the broccoli florets, sliced red bell pepper, and snap peas to the pan, stir-frying for 3-4 minutes until tender-crisp.

• 7

  Stir in the cauliflower rice and cook for an additional 2 minutes until heated through.

• 8

  Return the cooked chicken to the skillet and pour the orange glaze over the chicken and vegetables.

• 9

  Toss everything constantly for 1-2 minutes until the sauce thickens and coats the stir-fry beautifully.