NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

1 cup Cauliflower rice

0.25 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Sugar snap peas

0.25 cup Red bell pepper

1 tsp Sesame oil

1 tbsp Tamari

0.25 cup Orange juice

0.5 tsp Orange zest

1 tsp Honey

0.5 tsp Fresh ginger

1 clove Garlic

0.5 tsp Arrowroot powder

1 tbsp Green onions

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the orange juice, orange zest, tamari, honey, grated ginger, minced garlic, and arrowroot powder until the mixture is smooth and well combined.

• 2

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

• 3

  Heat the sesame oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the chicken to the skillet and sear for 4-5 minutes, stirring occasionally, until the pieces are golden brown and fully cooked.

• 5

  Add the broccoli florets, sugar snap peas, and sliced red bell pepper to the skillet, stir-frying for about 3 minutes until the vegetables are bright and crisp-tender.

• 6

  Pour the prepared orange sauce over the chicken and vegetables, tossing constantly for 1-2 minutes until the glaze thickens and becomes glossy.

• 7

  In a separate bowl, combine the cauliflower rice and cooked brown rice, then warm them through.

• 8

  Divide the rice blend into bowls, top with the orange chicken stir-fry, and garnish with freshly sliced green onions before serving.