NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup cauliflower rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

1 tsp avocado oil

1 tsp toasted sesame oil

0.25 cup fresh orange juice

1 tsp orange zest

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

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

• 2

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

• 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 sauté until golden brown and cooked through, approximately 5 to 7 minutes, then remove the chicken and set aside.

• 5

  In the same skillet, add the broccoli florets, sliced bell peppers, and snap peas, sautéing for 3 to 4 minutes until they are tender-crisp.

• 6

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

• 7

  Toss everything together for 1 to 2 minutes until the sauce thickens and develops a glossy sheen that coats the ingredients.

• 8

  In a separate small pan, lightly sauté the cauliflower rice with the toasted sesame oil for 2 to 3 minutes until heated through and fragrant.

• 9

  Divide the cauliflower rice into bowls, top with the orange chicken stir-fry, and garnish with sesame seeds and thinly sliced green onions.