NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cups Cauliflower rice

1 cup Broccoli florets

0.5 cup Snap peas

0.25 cup Fresh orange juice

2 tbsp Coconut aminos

1 tsp Arrowroot powder

1 tsp Avocado oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tbsp Green onions

PREPARATION

• 1

  In a small bowl, whisk together the fresh orange juice, coconut aminos, arrowroot powder, minced ginger, and minced garlic to create the glaze.

• 2

  Season the cubed chicken breast evenly with the 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 to the skillet and cook until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Add the broccoli florets and snap peas to the skillet, stir-frying for 3 to 4 minutes until the vegetables are tender-crisp and bright green.

• 6

  Pour the orange glaze over the chicken and vegetables, tossing constantly for 1 minute until the sauce thickens and coats everything beautifully.

• 7

  While the sauce thickens, steam or sauté the cauliflower rice in a separate pan until heated through and tender.

• 8

  Serve the orange chicken and vegetables immediately over the cauliflower rice, garnished with sesame seeds and thinly sliced green onions.