NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Boneless skinless chicken breast

1 tsp Avocado oil

1 cup Broccoli florets

0.5 cup Snap peas

1 cup Cauliflower rice

0.25 cup Fresh orange juice

2 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tbsp Green onions

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized pieces and season 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 cook until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Add the broccoli florets and snap peas to the skillet, sautéing for another 3 to 4 minutes until the vegetables are tender-crisp.

• 6

  Pour the orange glaze over the chicken and vegetables, stirring constantly for 1 minute until the sauce thickens and becomes glossy.

• 7

  In a separate pan, lightly sauté the cauliflower rice for 3 minutes until warmed through.

• 8

  Serve the orange chicken and vegetables over the cauliflower rice, garnished with sesame seeds and sliced green onions.