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

0.25 cup fresh orange juice

1 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 cup broccoli florets

1 cup cauliflower rice

1 tsp sesame seeds

1 tsp green onion

PREPARATION

• 1

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

• 2

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

• 3

  Whisk together the orange juice, coconut aminos, honey, grated ginger, and minced garlic in a small jar or bowl.

• 4

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

• 5

  Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 6

  Remove the chicken from the pan and set aside.

• 7

  Add the broccoli florets to the same skillet with a tablespoon of water; cover and steam for 3 minutes until tender-crisp.

• 8

  Remove the broccoli and wipe the pan clean if necessary.

• 9

  Pour the orange sauce mixture into the skillet and simmer over medium heat for 2 minutes until it begins to thicken into a glaze.

• 10

  Return the chicken and broccoli to the pan, tossing thoroughly to coat everything in the sticky sauce.

• 11

  Steam the cauliflower rice in a separate pan or microwave until tender.

• 12

  Serve the orange chicken and broccoli over the cauliflower rice, garnished with sesame seeds and sliced green onions.