NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Avocado oil

2 cups Broccoli florets

1 medium Red bell pepper

0.25 cup Fresh orange juice

1 tsp Orange zest

2 tbsp Coconut aminos

1 tsp Fresh ginger

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

2 cups Cauliflower rice

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sear for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

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

• 6

  Pour the orange glaze over the chicken and vegetables, tossing to coat everything evenly.

• 7

  Simmer the sauce for 1-2 minutes until it begins to thicken and becomes glossy.

• 8

  In a separate pan, lightly steam or sauté the cauliflower rice until heated through.

• 9

  Serve the orange chicken stir-fry over the cauliflower rice and garnish with sesame seeds.