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Ingredients
- 2 tbs. coconut oil
- 1 lb. boneless, skinless chicken breasts
- 1 bell pepper (any color), julienned
- 4 cups broccoli
- 1 medium zucchini, sliced
- 1 medium onion, chopped
- 4 cups riced cauliflower
Stir-Fry Sauce
- 1/2 large orange, juiced
- 1/4 cup chicken stock
- 2 cloves garlic, minced
- 1 tbs. orange zest
- 3 tbs. coconut aminos
- 1/4 tsp. ground ginger
Directions
STEP 1
In a 10-inch skillet, heat one tablespoon coconut oil over medium heat. Add the chicken breasts, bell pepper, broccoli, zucchini, and onion. Sauté until cooked through.
STEP 2
In a separate skillet, heat one tablespoon coconut oil and sauté the riced cauliflower until it's browned and cooked through.
STEP 3
In a bowl, whisk together the sauce ingredients. Pour the sauce into the chicken and vegetable mixture and simmer until the sauce reduces by half.
STEP 4
Serve the chicken and vegetable mixture with the riced cauliflower.
Nutrition Facts
Servings Per Container
1
Amount Per Serving
Calories 300
% Daily Value*
13%
Total Fat 8g
8%
Total Carbohydrates 23g
32%
Dietary Fiber 8g
Sugars 14g
Protein 31g
* Percent Daily Values are based on a 2000 calorie diet.
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