1. In a medium saucepan, cook 1 1/4 cups brown rice according to package directions. Set aside 1 cup cooked brown rice for today's dinner and store the rest to be used on Days 11, 13, and 14.
2. In a medium bowl, whisk together 1 1/2 tablespoons tamari and 2 teaspoons sesame oil. Add chicken and toss to coat. Let marinate for 20 minutes, then discard excess marinade.
3. Heat 1 tablespoon olive oil in a medium skillet. Sauté chicken until browned and cooked through, about 6 minutes. Remove chicken from pan and set aside.
4. In a small bowl whisk together chicken broth, remaining 2 teaspoons tamari, rice vinegar, chickpea flour, orange juice, and orange zest.
5. Add remaining 1 teaspoon olive oil to the pan and sauté garlic and ginger until fragrant, about 1 minute. Add the chicken broth mixture to the pan and stir with a fork until it's slightly thickened. Add chicken back to the pan and toss to coat.
6. Serve 1/3 of the chicken and sauce over steamed cauliflower and 1 cup brown rice. Refrigerate the remaining 2/3 of the chicken to use on Days 12 and 13. Top with sesame seeds and scallions.

NUTRIENT TOTALS
Calories: 493.2
Protein: 34 grams
Carbohydrates: 56.7 grams
Dietary Fiber: 7.504 grams
Total Sugars: 4.764 grams
Total Fat: 14.6 grams

Saturated Fat: 2.385 grams
Sodium: 364.9 milligrams