NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup broccoli florets

0.5 cup red bell pepper

1 tbsp avocado oil

2 tbsp orange juice

1 tbsp coconut aminos

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp orange zest

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken pieces to the skillet and cook until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Remove the chicken from the pan and set aside; add the broccoli florets and sliced red bell pepper to the same pan with a splash of water.

• 6

  Cover the pan and steam the vegetables for 3 minutes until they are crisp-tender and vibrant green.

• 7

  Return the chicken to the pan and pour the orange glaze over the mixture.

• 8

  Toss everything together for 1 minute until the sauce thickens and coats the chicken and vegetables, then garnish with fresh orange zest before serving.