NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

20 g Panko Breadcrumbs

1 large Egg White

1/4 cup Fresh Orange Juice

1 tbsp Soy Sauce

1 tsp Fresh Ginger (grated)

1 clove Garlic (minced)

1 cup Broccoli Florets

1 tsp Olive Oil

1 tbsp Scallions (chopped)

PREPARATION

• 1

  Using a fork, gently tenderize the chicken breast to ensure even cooking. Cut it into bite-sized pieces suitable for a bowl.

• 2

  In a bowl, combine the egg white and panko breadcrumbs. Season lightly with a pinch of salt if desired.

• 3

  In a separate small bowl, whisk together the fresh orange juice, soy sauce, grated ginger, and minced garlic to create the orange marinade.

• 4

  Coat the chicken pieces with the egg white and panko mixture, ensuring an even, light crust forms on all sides.

• 5

  Lightly toss the coated chicken in half of the orange marinade, reserving the remaining sauce for finishing.

• 6

  Preheat the air fryer to 400°F. Spray the basket with a bit of olive oil or brush lightly with oil.

• 7

  Place the chicken pieces in a single layer in the air fryer basket and air fry for 10-12 minutes, turning halfway through, until the exterior is crisp and the chicken is cooked through.

• 8

  While the chicken is cooking, steam or lightly sauté the broccoli florets with a drizzle of olive oil until tender yet crisp.

• 9

  Once the chicken is done, transfer it to a serving bowl, drizzle with the remaining orange marinade, and top with steamed broccoli.

• 10

  Garnish with chopped scallions and serve immediately, enjoying a balanced bowl of crispy, tangy orange chicken.