NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup broccoli florets

0.5 cup red bell pepper

2 cup cauliflower rice

0.25 cup fresh orange juice

1 tsp orange zest

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

1 tsp avocado oil

1 tsp toasted sesame oil

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, orange zest, coconut aminos, minced ginger, minced garlic, and arrowroot powder until the starch is fully dissolved.

• 2

  Season the cubed chicken breast evenly with the sea salt and black pepper.

• 3

  Heat the avocado oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 6-8 minutes.

• 4

  Remove the chicken from the skillet and set aside; add the broccoli florets and sliced bell peppers to the same pan with a splash of water, covering with a lid to steam for 3 minutes.

• 5

  Return the chicken to the skillet and pour the orange glaze over the mixture, stirring constantly for 1-2 minutes until the sauce becomes thick and glossy.

• 6

  In a separate non-stick skillet, lightly sauté the cauliflower rice with the toasted sesame oil for 4 minutes until tender and fragrant.

• 7

  Divide the cauliflower rice into bowls and top with the orange chicken stir-fry, finishing each portion with a sprinkle of sesame seeds.