Another great recipe provided by CrossFit Verve. Thank you guys!

Today we take you to the far east for a tasty treat. We modified this recipe from from Health-Bent. The sweetness of an orange and the seasoning of coconut aminios make for an explosion of flavors in your mouth!
Ingredients:

• 2lbs of chicken breast 32P
• 2Tbls of coconut oil 18F
• 3 oranges juiced 3C
• 6Tbls of coconut aminos Freebie
• 1Tbls of chili garlic sauce Freebie
• 2tsp of chopped fresh ginger Freebie
• zest from an orange
• 2cups of water chestnuts 2C
• 6 green onions, chopped Freebie
• 8oz of bean sprouts 1C
• Cilantro
• 1 spaghetti squash 1cup = 1C

Preparation:
Combine orange juice, coconut aminos, garlic sauce, ginger, and orange zest in a sauce pan and cook on medium heat. Heat the coconut oil in a large skillet on medium-high heat. Chop chicken into small pieces and place in the skillet and cook until opaque. Add chestnuts and a handful of the green onions to the skillet. While the orange sauce and chicken are simmering, scrape out the spaghetti squash that you cooked up earlier into a large bowl and set aside.
Add the orange sauce into the chicken and let simmer for another 15 minutes or until the sauce thickens. Add the rest of the green onions and bean sprouts to the chicken. In the pan that had the orange sauce add the spaghetti squash and season with a couple of spoonfuls of the mixture of sauce and chicken.
This makes: 32P, 6C, 18F in 6 cups. A 3 block meal will be 2/3rds of a cup at 3P, .5C, 1.5F. Fill the rest of your plate with the spaghetti squash at 1cup = 1C. You can add nuts to complete your fats.

inShare0