NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp tamari

2 tbsp fresh orange juice

1 tsp orange zest

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

0.25 cup cooked brown rice

1 tsp green onion

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into bite-sized pieces.

• 2

  In a small bowl, toss the chicken with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  Add the chicken to the pan and sear for 5-6 minutes, turning occasionally until golden brown and cooked through, then remove chicken and set aside.

• 5

  In the same pan, add the broccoli florets and sliced red bell pepper, stir-frying for 3-4 minutes until they are bright and crisp-tender.

• 6

  While the vegetables cook, whisk together the tamari, orange juice, orange zest, minced ginger, and minced garlic in a small jar.

• 7

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

• 8

  Toss everything together for 1-2 minutes until the sauce thickens and becomes glossy.

• 9

  Remove from heat, drizzle with toasted sesame oil, and serve over the warm brown rice garnished with sliced green onions.