NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.25 cup fresh orange juice

1 tbsp tamari

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

2 cups cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Whisk the orange juice, tamari, honey, grated ginger, minced garlic, and arrowroot powder in a small bowl until smooth.

• 2

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

• 3

  Heat the avocado 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, approximately 5 to 7 minutes.

• 5

  Remove the chicken from the pan and set it aside on a plate.

• 6

  Add the broccoli, bell peppers, and snap peas to the same skillet and stir-fry for 3 to 4 minutes until tender-crisp.

• 7

  Return the chicken to the pan and pour the orange glaze over the mixture.

• 8

  Simmer for 1 to 2 minutes until the sauce thickens and coats the chicken and vegetables evenly.

• 9

  In a separate small pan, lightly sauté the cauliflower rice for 3 minutes until heated through.

• 10

  Divide the cauliflower rice into bowls, top with the orange chicken stir-fry, and garnish with sesame seeds.