NUTRITION

SERVINGS

INGREDIENTS

6 ounces Chicken Breast

1/4 cup Panko Bread Crumbs

1 tablespoon Cornstarch

1/4 cup Fresh Orange Juice

1 teaspoon Honey

1 tablespoon Low-Sodium Soy Sauce

1 cup Broccoli

1 teaspoon Olive Oil

2 cloves Garlic

1 teaspoon Fresh Ginger

PREPARATION

• 1

  Preheat your oven to 425°F for roasting broccoli and prepare a baking sheet by drizzling it with olive oil.

• 2

  In a shallow dish, combine the panko bread crumbs and cornstarch. Season lightly with a pinch of salt and pepper if desired.

• 3

  Pat the chicken breast dry and cut it into bite-sized pieces for quicker cooking and crispier texture. Dredge each piece in the panko-cornstarch mixture until well coated.

• 4

  Heat a non-stick skillet over medium-high heat. Add the chicken pieces and cook until they are golden and crispy on all sides, about 4-5 minutes per side.

• 5

  While the chicken cooks, combine fresh orange juice, honey, low-sodium soy sauce, minced garlic, and grated fresh ginger in a small saucepan. Bring to a gentle simmer over medium heat until the sauce slightly thickens, about 3-4 minutes.

• 6

  Toss the broccoli florets with a tiny drizzle of olive oil, salt, and pepper. Spread them on the prepared baking sheet and roast in the preheated oven for 12-15 minutes until tender and slightly charred.

• 7

  Once the chicken is cooked, pour the orange sauce over the crispy pieces and stir to coat evenly.

• 8

  Serve the orange-glazed crispy chicken alongside the roasted broccoli for a balanced, flavorful meal.