NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup cauliflower rice

0.25 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp arrowroot powder

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, grated fresh ginger, minced garlic, red pepper flakes, and arrowroot powder to create the sauce.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add the broccoli florets, sliced red bell pepper, and snap peas, sautéing for 3-4 minutes until tender-crisp.

• 6

  Add the cauliflower rice and cooked brown rice to the skillet, stirring to combine with the vegetables.

• 7

  Return the chicken to the pan and pour the sauce over the mixture.

• 8

  Toss everything together for 1-2 minutes until the sauce thickens and coats the ingredients evenly.

• 9

  Serve immediately while hot and vibrant.