NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

2 cups 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 Honey

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

  Whisk orange juice, orange zest, coconut aminos, minced ginger, minced garlic, honey, and arrowroot powder in a small bowl until smooth.

• 2

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

• 3

  Heat 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 5-7 minutes, then remove and set aside.

• 5

  In the same pan, add the broccoli, sliced bell peppers, and snap peas, stir-frying for 3-4 minutes until they are tender-crisp.

• 6

  Add the cauliflower rice to the pan and sauté for an additional 2 minutes to soften slightly.

• 7

  Return the cooked chicken to the pan and pour the prepared orange glaze over the chicken and vegetables.

• 8

  Toss everything constantly for 1-2 minutes until the sauce thickens and coats the ingredients in a glossy finish.

• 9

  Garnish with sliced green onions and serve immediately while hot.