NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups broccoli florets

0.5 cup red bell pepper

1 tsp sesame oil

0.25 cup orange juice

1 tbsp tamari

1 tsp honey

1 tsp rice vinegar

1 tsp fresh ginger

1 clove garlic

0.5 tsp arrowroot powder

1.5 cups cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the orange juice, tamari, honey, rice vinegar, grated ginger, minced garlic, and arrowroot powder to create the glaze.

• 2

  Season the diced chicken breast 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 for 5-6 minutes until golden brown and cooked through.

• 5

  Add the broccoli florets and sliced red bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Pour the orange glaze over the chicken and vegetables, stirring constantly for 1-2 minutes until the sauce thickens and coats everything evenly.

• 7

  While the stir-fry finishes, steam or sauté the cauliflower rice in a separate pan until tender.

• 8

  Serve the orange chicken and broccoli over the warm cauliflower rice.