NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Cauliflower rice

1 cup Broccoli florets

0.5 cup Snap peas

0.25 cup Red bell pepper

0.25 cup Fresh orange juice

1 tsp Orange zest

2 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Arrowroot powder

1 tsp Fresh ginger

1 clove Garlic

1 tsp Avocado oil

1 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry and cut into bite-sized cubes, then season 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 sear for 4-5 minutes until golden brown and cooked through, then remove the chicken and set aside.

• 5

  In the same skillet, add the broccoli florets, snap peas, and sliced red bell pepper with a splash of water, covering for 2 minutes to steam-soften.

• 6

  Remove the lid and sauté the vegetables for another 2 minutes until they are tender-crisp.

• 7

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

• 8

  Toss everything together for 1-2 minutes until the sauce thickens and coats every piece beautifully.

• 9

  In a separate small pan, lightly sauté the cauliflower rice with the toasted sesame oil for 3-4 minutes until tender.

• 10

  Serve the orange chicken and vegetables over the warm cauliflower rice.