NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cup Cauliflower rice

1 cup Bell pepper

0.5 cup Snap peas

1 tsp Sesame oil

1 tsp Olive oil

0.25 cup Orange juice

2 tbsp Coconut aminos

1 tsp Arrowroot powder

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

  Steam the cauliflower rice in a covered pot or microwave until tender, then set aside.

• 2

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

• 3

  Heat olive oil in a large skillet over medium-high heat.

• 4

  Season diced chicken with salt and pepper, then sauté until golden and fully cooked.

• 5

  Transfer chicken to a plate; add sesame oil, bell peppers, snap peas, and garlic to the same skillet.

• 6

  Sauté the vegetables for 3 minutes until tender-crisp.

• 7

  Return the chicken to the skillet and pour the orange sauce mixture over the top.

• 8

  Stir constantly for 1 minute until the sauce becomes a thick, glossy glaze, then serve over the cauliflower rice garnished with green onions.