NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Avocado oil

1 cup Red bell pepper

0.5 cup Snap peas

2 cup Cauliflower rice

0.25 cup Fresh orange juice

1 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 tbsp Green onions

PREPARATION

• 1

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

• 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, about 5-6 minutes.

• 5

  Add the sliced red bell pepper and snap peas 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 until the sauce thickens and becomes glossy.

• 7

  While the sauce thickens, steam the cauliflower rice in a separate pan or microwave until tender.

• 8

  Serve the orange chicken and vegetables over the cauliflower rice and garnish with sliced green onions.