NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups cauliflower rice

1 tsp sesame oil

1 tbsp tamari

0.5 cup orange juice

1 tsp orange zest

1 tsp fresh ginger

1 clove garlic

0.5 tsp arrowroot powder

1 cup broccoli florets

0.5 cup red bell pepper

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the orange juice, orange zest, tamari, grated ginger, minced garlic, and arrowroot powder to create the glaze.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes.

• 5

  Remove the chicken from the pan and set aside; add the broccoli florets and sliced red bell pepper to the same skillet with a splash of water.

• 6

  Steam-sauté the vegetables for 3-4 minutes until they are tender-crisp.

• 7

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

• 8

  Stir constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.

• 9

  Serve the orange chicken and vegetables over a bed of steamed cauliflower rice.

• 10

  Garnish with sliced green onions before serving.