NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

0.25 cup Orange juice

1 tsp Orange zest

1 tbsp Tamari

1 tbsp Rice vinegar

0.5 tbsp Honey

1 tsp Fresh ginger

2 cloves Garlic

0.5 tsp Arrowroot powder

1 cup Cauliflower rice

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the orange juice, orange zest, tamari, rice vinegar, honey, minced ginger, minced garlic, and arrowroot powder until smooth.

• 2

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

• 3

  Heat 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, then remove the chicken and set aside.

• 5

  Add the broccoli, sliced bell pepper, and sugar snap peas to the same skillet, sautéing for 3-4 minutes until they are bright and tender-crisp.

• 6

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

• 7

  Stir constantly for 1-2 minutes until the glaze thickens and beautifully coats the chicken and vegetables.

• 8

  In a separate pan, lightly sauté the cauliflower rice for 3 minutes until tender.

• 9

  Serve the glossy orange chicken stir-fry over the bed of cauliflower rice.