NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Sesame oil

1 tsp Honey

1 cup Cauliflower rice

1 cup Red bell pepper

0.5 cup Sugar snap peas

1 tsp Fresh ginger

1 clove Garlic

0.5 tbsp Avocado oil

1 tsp Sesame seeds

1 stalk Green onion

PREPARATION

• 1

  Whisk together the gochujang, tamari, sesame oil, and honey in a small bowl until the glaze is smooth.

• 2

  Heat the avocado oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the diced chicken breast to the skillet and cook until golden brown and cooked through.

• 4

  Stir in the minced ginger, garlic, sliced bell peppers, and snap peas, sautéing for three minutes until tender-crisp.

• 5

  Pour the gochujang sauce over the chicken and vegetables, tossing constantly until the sauce becomes thick and glossy.

• 6

  In a separate small pan, lightly sauté the cauliflower rice for two minutes until heated through.

• 7

  Divide the cauliflower rice into a bowl and top with the spicy chicken mixture.

• 8

  Garnish with thinly sliced green onions and toasted sesame seeds before serving.