NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup fresh orange juice

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

1 tsp toasted sesame oil

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, then remove and set aside.

• 5

  Add the broccoli, sliced bell peppers, and snap peas to the same skillet, sautéing for 3-4 minutes until tender-crisp.

• 6

  Return the chicken to the skillet and pour the orange glaze over the mixture.

• 7

  Stir constantly for 1-2 minutes until the sauce thickens and coats the chicken and vegetables evenly.

• 8

  In a separate small pan, lightly sauté the cauliflower rice for 3 minutes until tender.

• 9

  Drizzle the stir-fry with toasted sesame oil and serve immediately over the cauliflower rice.