Prepare frozen cauliflower according to the instructions given on the packet.
Set a nonstick skillet on medium high heat and spray with olive oil once hot. Toss in the asparagus and allow it to sear and on at least one side before removing from the skillet, about 3 to 5 minutes. Season with a pinch of sea salt & pepper. You want the asparagus crisp-tender so don’t overcook them! Pro-tip: squeeze in fresh lemon or add 2 tablespoons water to the skillet while they cook to create steam to help soften them.
Spray the same skillet with olive oil and toss in the chicken. While it cooks sprinkle in black pepper if desired (salt is not necessary because you’re adding sauce). Once the chicken (or your protein), is cooked through build the meal prep.
Add some asparagus and cauliflower rice, then drizzle ~3 tablespoons over the chicken (or your choice of protein).
Set a nonstick skillet on medium heat.
Add orange, chili sauce, soy sauce, coconut sugar and sesame oil. Bring to a gentle simmer.
Mix arrowroot with water so that it’s slushy, then add to the skillet. Reduce the heat to low and quickly stir so that it thickens.
Remove from the heat to cool and thicken, then add the apple cider vinegar to balance the flavors.
Store in an airtight glass jar in the fridge.