NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Toasted sesame oil

1 cup Cauliflower rice

1 cup Broccoli florets

0.5 cup Snap peas

0.25 cup Red bell pepper

2 tbsp Fresh orange juice

1 tsp Orange zest

1 tbsp Tamari

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Season the diced chicken breast evenly with sea salt and black pepper.

• 3

  Heat the toasted 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 5-6 minutes.

• 5

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

• 6

  Pour the orange glaze over the chicken and vegetables, stirring constantly for 1 minute until the sauce thickens and becomes glossy.

• 7

  While the stir-fry finishes, lightly steam the cauliflower rice in a separate pan with a splash of water until tender.

• 8

  Serve the orange chicken and vegetable mixture immediately over the warm cauliflower rice.