NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp avocado oil

1 tsp arrowroot powder

0.25 cup orange juice

1 tbsp coconut aminos

1 tsp ginger

1 clove garlic

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup cooked brown rice

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry and toss with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

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

• 3

  Add the chicken and cook for 5-6 minutes until golden brown and cooked through, then remove from the pan.

• 4

  In the same skillet, add the broccoli and bell pepper, sautéing for 3-4 minutes until tender-crisp.

• 5

  Stir in the minced garlic and ginger, cooking for 30 seconds until fragrant.

• 6

  Pour in the orange juice and coconut aminos, bringing to a simmer to thicken the sauce slightly.

• 7

  Return the chicken to the pan and toss to coat in the glossy orange glaze.

• 8

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