NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Cauliflower rice

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Snap peas

1 tsp Avocado oil

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

1 tbsp Green onions

PREPARATION

• 1

  In a small bowl, whisk together the fresh orange juice, orange zest, coconut aminos, minced ginger, minced garlic, and arrowroot powder until smooth.

• 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 sauté until golden brown and cooked through, approximately 5-7 minutes, then transfer to a plate.

• 5

  Add the broccoli, red bell pepper, and snap peas to the same skillet with a tablespoon of water; cover and steam for 3 minutes until tender-crisp.

• 6

  Return the chicken to the skillet and pour the orange sauce over the chicken and vegetables.

• 7

  Stir-fry constantly for 1-2 minutes until the sauce thickens and glazes the ingredients beautifully.

• 8

  Steam or sauté the cauliflower rice in a separate pan until tender.

• 9

  Serve the orange chicken and vegetables over the cauliflower rice and garnish with sliced green onions.