NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

1.5 cups cauliflower rice

0.25 cup orange juice

1 tsp orange zest

2 tbsp coconut aminos

1 tsp fresh ginger

2 cloves garlic

1 tsp arrowroot powder

PREPARATION

• 1

  In a small bowl, whisk together the orange juice, orange zest, coconut aminos, minced ginger, minced garlic, and arrowroot powder until the mixture is smooth and well combined.

• 2

  Season the diced chicken breast evenly with the sea salt and black pepper to ensure every bite is flavorful.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat, then add the chicken and cook until golden brown and cooked through.

• 4

  Add the broccoli florets, sliced red bell pepper, and sugar snap peas to the skillet, stir-frying for 3-4 minutes until the vegetables are tender-crisp and bright.

• 5

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

• 6

  Steam the cauliflower rice until tender, then serve the hot stir-fry immediately over the rice for a light and satisfying clean-eating meal.