NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

2 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

2 tbsp fresh orange juice

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

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

• 3

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

• 4

  Remove the chicken from the pan and set aside; add the broccoli florets and sliced red bell pepper to the same pan.

• 5

  Sauté the vegetables for 3-4 minutes until they are vibrant and crisp-tender, adding a splash of water if needed to steam.

• 6

  In a small jar, whisk together the fresh orange juice, coconut aminos, minced ginger, and minced garlic.

• 7

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

• 8

  Stir-fry for 1-2 minutes until the glaze thickens and coats the chicken and vegetables thoroughly.

• 9

  Serve the stir-fry immediately over the warm cooked brown rice and garnish with sesame seeds.