NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup snap peas

1 tbsp orange juice

1 tbsp coconut aminos

1 tsp honey

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and season with the sea salt and black pepper.

• 2

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

• 3

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

• 4

  Add the chicken pieces to the skillet in a single layer and sear until golden brown and cooked through, then remove from the pan and set aside.

• 5

  Add the broccoli florets, sliced red bell pepper, and snap peas to the same skillet, stir-frying for 3 to 4 minutes until they are vibrant and tender-crisp.

• 6

  Return the cooked chicken to the skillet and pour the orange glaze over the chicken and vegetables.

• 7

  Toss everything continuously for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats every ingredient.