NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground chicken

1 cup Sugar snap peas

0.5 cup Red bell pepper

0.5 tsp Sesame oil

1 tbsp Coconut aminos

2 tbsp Fresh orange juice

1 tsp Orange zest

0.5 tsp Honey

1 clove Garlic

1 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Cauliflower rice

0.5 tsp Sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, fresh orange juice, orange zest, and honey to create the glaze.

• 2

  Heat the sesame oil in a large skillet over medium-high heat.

• 3

  Add the ground chicken to the skillet, seasoning with sea salt and black pepper, and cook until browned and crumbled.

• 4

  Stir in the minced garlic and grated ginger, sautéing for one minute until fragrant.

• 5

  Add the sugar snap peas and diced red bell pepper to the skillet, cooking for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Pour the orange glaze over the chicken and vegetable mixture, tossing well to coat everything evenly.

• 7

  Simmer for 2 minutes until the sauce thickens slightly and clings to the chicken.

• 8

  Serve the orange chicken and peas over a bed of steamed cauliflower rice and garnish with sesame seeds.