NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups cauliflower rice

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp avocado oil

2 tbsp orange juice

1 tsp orange zest

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.5 tsp arrowroot powder

0.5 tsp toasted sesame oil

0.5 tbsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and season evenly with sea salt and black pepper.

• 2

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

• 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 transfer the chicken to a plate.

• 5

  In the same skillet, add the broccoli florets and sliced red bell pepper with a tablespoon of water; cover and steam for 2-3 minutes until tender-crisp.

• 6

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

• 7

  Toss everything together for 1-2 minutes until the sauce thickens and becomes glossy, coating every piece.

• 8

  In a separate small pan, lightly sauté the cauliflower rice for 3 minutes until heated through and fluffy.

• 9

  Plate the cauliflower rice and top with the orange chicken stir-fry.

• 10

  Finish the dish with a drizzle of toasted sesame oil and a sprinkle of sesame seeds.