NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 tsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 cup Fresh orange juice

1 tbsp Tamari

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Cornstarch

1 cup Cauliflower rice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the fresh orange juice, tamari, honey, grated ginger, minced garlic, and cornstarch to create the orange glaze.

• 2

  Cut the chicken breast into bite-sized cubes and season evenly with sea salt and black pepper.

• 3

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

• 4

  Add the chicken cubes to the skillet and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Remove the chicken from the skillet and set aside on a plate.

• 6

  Add the broccoli florets and sliced red bell pepper to the same skillet, adding a splash of water if needed to steam, and sauté for 3-4 minutes until tender-crisp.

• 7

  Return the chicken to the skillet and pour the orange glaze over the chicken and vegetables.

• 8

  Stir constantly for 1-2 minutes until the sauce thickens and becomes glossy, coating all ingredients.

• 9

  In a separate pan, lightly sauté or steam the cauliflower rice until tender, then divide onto plates.

• 10

  Top the cauliflower rice with the orange chicken stir-fry and garnish with sesame seeds before serving.