Zero point Chicken stir fry with cauliflower rice

Ingredients:
1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
4 cups cauliflower rice (fresh or frozen)
2 cups mixed stir-fry vegetables (bell peppers, broccoli, carrots, snap peas, etc.)
1 small onion (sliced)
2 cloves garlic (minced)
1-inch piece of ginger (grated)
2 tbsp low-sodium soy sauce or coconut aminos
1 tbsp rice vinegar
1 tbsp lemon or lime juice
1 tsp sesame oil (optional for extra flavor, 1 point if added)
Cooking spray
Instructions:
Prepare the Chicken:
Spray a large skillet or wok with cooking spray. Heat over medium-high heat.
Add chicken pieces and cook until browned and cooked through (about 6-8 minutes). Remove and set aside.
Sauté Aromatics:
Spray the skillet again. Add garlic, ginger, and onion. Stir-fry for 1-2 minutes until fragrant.
Cook Vegetables:
Add mixed vegetables and stir-fry for 4-5 minutes until tender-crisp.
Add Cauliflower Rice:
Stir in the cauliflower rice and cook for another 3-4 minutes until heated through.
Combine Ingredients:
Return chicken to the skillet. Add soy sauce, rice vinegar, and lemon/lime juice. Stir well to combine.
Serve:
Remove from heat. Serve immediately and enjoy!
Tips:
Add a dash of red pepper flakes or Sriracha for extra spice.
Use frozen stir-fry vegetable blends for convenience.
Benefits:
Zero Points: This recipe is naturally low-calorie and high in protein and fiber.
Meal Prep Friendly: It keeps well in the refrigerator for up to 4 days.
Enjoy your zero-point Chicken Stir Fry with Cauliflower Rice!