NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 cup cauliflower rice

0.5 cup snap peas

0.5 cup red bell pepper

1 tsp avocado oil

0.25 cup orange juice

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.5 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the fresh orange juice, 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 and sear the chicken until golden brown and cooked through.

• 4

  Add the snap peas and sliced red bell pepper to the skillet, sautéing for 3 minutes until the vegetables are tender-crisp.

• 5

  Pour the orange glaze into the skillet and stir constantly for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.

• 6

  In a separate pan, lightly sauté the cauliflower rice for 3-4 minutes until tender and heated through.

• 7

  Portion the cauliflower rice into a bowl, top with the orange chicken stir-fry, and garnish with sesame seeds and sliced green onions.