NUTRITION

SERVINGS

INGREDIENTS

5.5 oz boneless skinless chicken breast

1 tsp avocado oil

1.5 cup cauliflower rice

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup fresh orange juice

1 tbsp tamari

1 tsp honey

0.5 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Dice the chicken breast into bite-sized pieces and season evenly with 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 sauté until golden brown and cooked through, approximately 5 to 7 minutes, then remove from the pan and set aside.

• 5

  In the same skillet, add the broccoli florets and sliced red bell pepper, cooking for 3 to 4 minutes until they are tender-crisp.

• 6

  Return the cooked chicken to the skillet and pour the orange glaze over the mixture, stirring constantly for 1 minute until the sauce thickens and becomes glossy.

• 7

  In a separate small pan, lightly sauté the cauliflower rice over medium heat for 3 minutes until tender but not mushy.

• 8

  Divide the cauliflower rice into serving bowls, top with the orange chicken stir-fry, and garnish with a sprinkle of sesame seeds.