NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup cauliflower rice

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup fresh orange juice

1 tbsp coconut aminos

1 tsp sesame oil

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

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, arrowroot powder, minced ginger, and minced garlic to create the glaze.

• 2

  Cut the chicken breast into bite-sized pieces and season 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 sear until golden brown and cooked through, approximately 5 to 6 minutes, then remove from the pan and set aside.

• 5

  In the same skillet, add the broccoli florets and sliced red bell pepper, sautéing for 3 to 4 minutes until they are tender-crisp.

• 6

  Pour the orange glaze mixture into the skillet with the vegetables and stir constantly until the sauce begins to bubble and thicken.

• 7

  Return the cooked chicken to the skillet and toss thoroughly to coat every piece in the glossy orange glaze.

• 8

  Steam the cauliflower rice until tender, then serve the chicken and vegetable stir-fry over the rice, garnished with sesame seeds and sliced green onions.