NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.5 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup orange juice

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.5 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and crispy.

• 5

  Add the broccoli florets and sliced red bell pepper to the pan, 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 1-2 minutes until the sauce thickens and becomes glossy.

• 7

  Remove from heat, drizzle with toasted sesame oil, and serve immediately.