NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 cup cauliflower rice

0.5 cup fresh orange juice

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.5 tsp arrowroot powder

1 tsp toasted sesame oil

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the fresh orange juice, coconut aminos, grated ginger, minced garlic, and arrowroot powder until the mixture is smooth and combined.

• 2

  Season the diced chicken breast evenly with the 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 cook for 5-6 minutes, stirring occasionally, until the pieces are golden brown and cooked through.

• 5

  Add the broccoli florets, sliced red bell pepper, and sugar snap peas to the skillet, stir-frying for 3-4 minutes until the vegetables are tender-crisp and vibrant.

• 6

  Pour the orange sauce mixture over the chicken and vegetables, tossing constantly for 1-2 minutes until the glaze thickens and coats the ingredients thoroughly.

• 7

  Remove from heat and stir in the toasted sesame oil for a nutty finish.

• 8

  Steam the cauliflower rice in a separate pan or microwave until tender, then serve the orange chicken and vegetables immediately over the rice.