NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Avocado oil

2 cup Cauliflower rice

0.5 cup Red bell pepper

0.5 cup Snap peas

0.25 cup Fresh orange juice

1 tsp Orange zest

1 tbsp Tamari

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

  Whisk the fresh orange juice, orange zest, tamari, honey, grated ginger, minced garlic, and arrowroot powder in a small bowl until the glaze is smooth.

• 2

  Season the diced chicken breast evenly with 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

  Remove the chicken from the pan and set aside, then add the sliced bell peppers and snap peas to the same skillet.

• 6

  Sauté the vegetables for 3 minutes until they are crisp-tender and bright in color.

• 7

  Pour the orange glaze into the skillet with the vegetables and simmer for 1 minute until the sauce thickens into a sticky coating.

• 8

  Return the cooked chicken to the pan and toss everything together to ensure every piece is well-coated in the glaze.

• 9

  In a separate pan, lightly steam the cauliflower rice until tender, then serve the orange chicken over the rice and garnish with sliced green onions.