NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup cauliflower rice

1.5 cup broccoli florets

1 cup red bell pepper

0.25 cup fresh orange juice

2 tbsp coconut aminos

1 tsp fresh ginger

1 tsp garlic

1 tsp sesame oil

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

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

• 2

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

• 3

  Heat the 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, approximately 5 to 7 minutes.

• 5

  Remove the chicken from the skillet and set aside on a plate.

• 6

  Add the broccoli florets and sliced red bell pepper to the same skillet with a tablespoon of water; cover and steam for 2 minutes until vibrant and crisp-tender.

• 7

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

• 8

  Stir-fry constantly for 1 to 2 minutes until the sauce thickens and becomes glossy.

• 9

  In a separate small pan, lightly sauté the cauliflower rice for 3 to 4 minutes until tender and heated through.

• 10

  Serve the orange chicken mixture over the cauliflower rice and garnish with sliced green onions and sesame seeds.