NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tsp avocado oil

0.5 tsp toasted sesame oil

2 tbsp fresh orange juice

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  In a small jar or bowl, whisk together the fresh orange juice, coconut aminos, minced ginger, and minced garlic to create the glaze.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat.

• 4

  Add the chicken to the hot skillet and sauté for 5-6 minutes, turning occasionally, until the edges are golden brown and crispy.

• 5

  Add the broccoli florets, sliced red bell pepper, and sugar snap peas to the skillet, stir-frying for an additional 3 minutes until the vegetables are tender-crisp.

• 6

  Pour the orange glaze over the chicken and vegetables, stirring constantly for 1 minute until the sauce thickens and becomes glossy.

• 7

  Remove from heat, drizzle with the toasted sesame oil, and serve immediately over the warm cooked brown rice.