NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup cauliflower rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

1 tsp toasted sesame oil

0.25 cup fresh orange juice

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 tsp sesame seeds

PREPARATION

• 1

  Whisk orange juice, coconut aminos, minced ginger, minced garlic, and arrowroot powder in a small bowl to create the glaze.

• 2

  Season the cubed chicken breast with sea salt and black pepper.

• 3

  Heat sesame oil in a large skillet or wok over medium-high heat.

• 4

  Add chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes.

• 5

  Remove chicken from the pan and add broccoli, bell peppers, and snap peas with a splash of water to the same skillet.

• 6

  Steam-fry the vegetables until they are bright green and tender-crisp.

• 7

  Return the chicken to the pan and pour the orange glaze over the mixture.

• 8

  Stir constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.

• 9

  In a separate pan, lightly sauté the cauliflower rice until heated through and slightly softened.

• 10

  Serve the orange chicken over the cauliflower rice and garnish with sesame seeds.