NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1.5 cups Broccoli florets

0.5 cup Red bell pepper

1 cup Cauliflower rice

0.25 cup Fresh orange juice

1 tbsp Tamari

1 tsp Honey

1 tsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

1 tsp Avocado oil

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

  Whisk together the fresh orange juice, tamari, honey, rice vinegar, minced ginger, minced garlic, and arrowroot powder in a small bowl until smooth.

• 2

  Season the diced chicken breast 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 until golden brown and cooked through, approximately 5 to 6 minutes.

• 5

  Remove the chicken from the pan and set aside, then add the broccoli florets and sliced bell peppers with a small splash of water.

• 6

  Cover the pan and steam the vegetables for 3 minutes until they are tender-crisp and vibrant green.

• 7

  Return the cooked chicken to the pan and pour the orange sauce mixture over the ingredients.

• 8

  Stir constantly for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats the chicken and vegetables.

• 9

  In a separate small pan, lightly sauté the cauliflower rice for 3 to 4 minutes until warmed through and slightly tender.

• 10

  Divide the cauliflower rice into a bowl, top with the orange chicken and broccoli stir-fry, and garnish with sliced green onions.