NUTRITION

SERVINGS

INGREDIENTS

4.25 oz Chicken breast

1 tsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

1.5 cup Cauliflower rice

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Arrowroot powder

1 tsp Fresh ginger

1 tsp Fresh garlic

0.25 tsp Red pepper flakes

1 tbsp Green onions

0.5 tsp Sesame seeds

0.25 tsp Sea salt

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.

• 2

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

• 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 sear until golden brown and cooked through, about 5-6 minutes.

• 5

  Remove the chicken from the pan and set aside, then add the broccoli florets and diced red bell pepper with a splash of water to steam-sauté until tender-crisp.

• 6

  Add the cauliflower rice to the pan and cook for 2 minutes until just softened.

• 7

  Return the chicken to the pan and pour the sauce over the mixture, tossing constantly until the sauce thickens and coats everything evenly.

• 8

  Garnish with sliced green onions and sesame seeds before serving hot.