NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1.5 cups broccoli florets

0.5 cup red bell pepper

0.25 cup fresh orange juice

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.5 tsp orange zest

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and cut into bite-sized cubes.

• 2

  In a medium bowl, toss the chicken with arrowroot powder, sea salt, and black pepper until each piece is lightly and evenly coated.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the chicken to the skillet in a single layer and sear for 5-6 minutes, turning occasionally until the edges are golden brown and crispy.

• 5

  Remove the chicken from the pan and set aside on a plate.

• 6

  Add the broccoli florets and sliced bell peppers to the same skillet with a tablespoon of water; cover with a lid for 2 minutes to steam until tender-crisp.

• 7

  While the vegetables steam, whisk together the orange juice, coconut aminos, grated ginger, minced garlic, and orange zest in a small bowl.

• 8

  Remove the lid, return the chicken to the skillet, and pour the orange sauce over the mixture.

• 9

  Stir constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken and vegetables.