NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

1 tsp avocado oil

0.25 cup fresh orange juice

2 tbsp coconut aminos

1 tsp grated ginger

1 clove garlic

1 tsp raw honey

1 cup broccoli florets

0.5 cup sliced red bell pepper

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Pat the chicken breast dry and cut into bite-sized pieces, then 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, grated ginger, minced garlic, and raw honey to create the glaze.

• 3

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 5-6 minutes.

• 4

  Add the broccoli florets and sliced red bell pepper to the skillet, stir-frying for 3-4 minutes until the vegetables are bright and tender-crisp.

• 5

  Pour the orange glaze into the skillet and simmer for 1-2 minutes until the sauce thickens and coats the chicken and vegetables beautifully.

• 6

  Serve the stir-fry over the warm cooked brown rice and garnish with sesame seeds for a final touch of texture.