NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups broccoli florets

1 tbsp olive oil

1 tsp toasted sesame oil

0.25 cup orange juice

1 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp arrowroot powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets with half of the olive oil, half of the sea salt, and half of the black pepper, then roast for 15-20 minutes until the edges are slightly charred.

• 3

  While the broccoli roasts, season the chicken breast with the remaining sea salt and black pepper.

• 4

  In a small bowl, whisk together the orange juice, coconut aminos, honey, grated ginger, minced garlic, and arrowroot powder to create the glaze.

• 5

  Heat the remaining olive oil and the toasted sesame oil in a large skillet over medium-high heat.

• 6

  Add the chicken to the skillet and sear for 5-6 minutes per side until golden brown and cooked through.

• 7

  Remove the chicken from the pan and set aside; pour the orange glaze mixture into the same skillet.

• 8

  Simmer the sauce for 1-2 minutes until it thickens into a glossy glaze, then return the chicken to the pan to coat thoroughly.

• 9

  Serve the glazed chicken immediately alongside the roasted broccoli.