NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli Florets

2 oz Orange Juice

1 tsp Honey

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Low-Sodium Soy Sauce

1 tsp Cornstarch

1 tsp Olive Oil

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Cut the chicken breast into bite-sized strips. Pat dry with a paper towel.

• 3

  In a bowl, toss the chicken strips lightly with a pinch of salt (if desired) and a small dusting of cornstarch for an extra crisp finish.

• 4

  Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken strips and sauté until the edges are golden and crisp, about 4-5 minutes per side. Remove from skillet and set aside.

• 5

  While the chicken cooks, place the broccoli florets on a baking sheet, drizzle a small amount of olive oil, season with salt and pepper, and roast in the oven for about 12-15 minutes until tender and slightly charred.

• 6

  In a small saucepan, combine orange juice, honey, minced garlic, grated ginger, and low-sodium soy sauce. Bring to a simmer over medium heat.

• 7

  Mix the remaining teaspoon of cornstarch with a teaspoon of water to form a slurry. Stir the slurry into the simmering sauce and cook for another 1-2 minutes until the sauce thickens to a glaze consistency.

• 8

  Return the crispy chicken to the skillet and pour the orange glaze over it, tossing well to coat evenly.

• 9

  Plate the glazed crispy chicken alongside the roasted broccoli. Serve warm and enjoy the harmonious blend of sweet citrus and savory crunch.