NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Avocado oil

1.5 cup Cauliflower rice

1 cup Red bell pepper

0.5 cup Sugar snap peas

0.25 cup Fresh orange juice

2 tbsp Coconut aminos

1 tsp Arrowroot powder

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tbsp Green onion

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the fresh orange juice, coconut aminos, arrowroot powder, minced ginger, and minced garlic to create the glaze.

• 3

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

• 4

  Add the chicken to the skillet and sear for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add the sliced red bell pepper and sugar snap peas, sautéing for 3-4 minutes until tender-crisp.

• 6

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

• 7

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

• 8

  Toss everything together for 1-2 minutes until the sauce thickens into a glossy coating.

• 9

  Serve immediately garnished with sesame seeds and sliced green onions.