For the Chicken

1. Place the divided chicken breasts and marinade ingredients in a zip top bag with air removed. Gently massage to coat and refrigerate at least four hours or up to overnight (for best flavor). 
2. Preheat oven to 400 degrees F and place the chicken breasts on a wire rack on top of a large, rimmed baking sheet and discard any marinade left in the bag. Bake 25-30 minutes, until fully cooked. 
3. Once cooked, remove from oven and tent with foil. Let rest 5-10 minutes, then slice the pieces crosswise. Replace foil and set aside until ready to use.

For the Sauce

1. While the chicken is cooking, combine all sauce ingredients, except for the reserved Anthony’s Arrowroot Flour and tablespoon of water, in a small saucepan. 
2. Bring to a low boil while whisking constantly over medium heat, then remove from heat and set aside. 

For the Vegetables

1. Optional: Place the cashews on a baking sheet in a single layer and add to the oven with the chicken on the top rack for 5 minutes to toast. Remove after 5 minutes and set aside to cool. 
2. Seed and chop the bell pepper and set aside separate from the other vegetables. Prep the zucchini and green onions and set them aside together (reserve some of the green onions for garnish, if desired).
3. Heat the cauliflower rice according to package instructions and set aside in a covered bowl to keep warm. 

Putting it Together

1. By now, the chicken should be cooked, rested, and sliced.
2. Heat a large nonstick pan over medium heat and add the teaspoon of olive oil. Swirl to coat the pan, then add the onions and zucchini. Cover and cook one minute, then flip, add chicken, and cover and cook one more minute. Add bell pepper then toss, cover, and remove from heat.  
3. In a small mug, combine the reserved arrowroot and a tablespoon of water. Return the sauce to low heat and whisk constantly while adding a teaspoon of the arrowroot slurry to the pan at a time. Continue stirring until thickened. The sauce may look a bit too thick, but the zucchini will release water and thin the sauce, so be sure to use all the slurry. 
4. Uncover the chicken and vegetable pan and use a silicone spatula to transfer the sauce to the pan. Add the toasted cashews and gently toss to coat evenly, then serve immediately with prepared cauliflower rice. Garnish as desired with green onions, sesame seeds, etc.