NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 cup Snap peas

1 cup Cauliflower rice

0.25 cup Cooked brown rice

0.25 cup Fresh orange juice

1 tsp Orange zest

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

PREPARATION

• 1

  In a small bowl, whisk together the fresh orange juice, orange zest, coconut aminos, minced 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 sear until golden brown and cooked through, approximately 5-6 minutes, then remove and set aside.

• 5

  In the same skillet, add the broccoli florets, sliced red bell pepper, and snap peas with a tablespoon of water; cover and steam-sauté for 3 minutes until tender-crisp.

• 6

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

• 7

  Stir constantly for 1-2 minutes until the sauce thickens and becomes glossy, coating all ingredients evenly.

• 8

  In a separate small pan, combine the cauliflower rice and cooked brown rice, heating through for 2 minutes until steaming.

• 9

  Serve the orange chicken and vegetables immediately over the rice blend.