NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Avocado oil

0.25 cup Fresh orange juice

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot powder

0.5 cup Broccoli florets

0.5 cup Red bell pepper

1 cup Cauliflower rice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tbsp Green onion

PREPARATION

• 1

  Whisk together the orange juice, coconut aminos, honey, grated ginger, minced garlic, and arrowroot powder in a small bowl to create the glaze.

• 2

  Season the diced chicken breast with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden and cooked through, approximately 5-6 minutes.

• 5

  Remove the chicken from the pan and set it aside on a plate.

• 6

  Add the broccoli florets and sliced red bell pepper to the same skillet, sautéing for 3-4 minutes until they are crisp-tender.

• 7

  Pour the orange glaze into the skillet with the vegetables and simmer for 1 minute until the sauce thickens and becomes glossy.

• 8

  Return the chicken to the skillet, tossing well to coat every piece in the orange glaze.

• 9

  In a separate pan or microwave-safe bowl, lightly steam the cauliflower rice until tender.

• 10

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