NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

1 cup broccoli florets

0.5 cup snap peas

0.5 cup red bell pepper

1 cup cauliflower rice

0.25 cup fresh orange juice

1 tbsp tamari

1 tsp honey

1 tsp arrowroot powder

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

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

• 2

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

• 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, snap peas, and sliced red bell pepper, sautéing 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 to 2 minutes until the sauce thickens and coats the ingredients.

• 7

  In a separate small pan, lightly sauté the cauliflower rice with the toasted sesame oil for 2 to 3 minutes until warmed through.

• 8

  Divide the cauliflower rice into bowls and top with the orange chicken stir-fry, finishing with a garnish of sesame seeds and sliced green onions.