NUTRITION

SERVINGS

INGREDIENTS

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

2 tbsp fresh orange juice

0.5 tsp orange zest

1 tbsp coconut aminos

1 tsp rice vinegar

1 tsp honey

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

0.5 cup cooked brown rice

PREPARATION

• 1

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

• 2

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

• 3

  Whisk together the orange juice, orange zest, coconut aminos, rice vinegar, honey, and sesame oil in a small ramekin to create the glaze.

• 4

  Heat avocado oil in a large skillet or wok over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 5-6 minutes. Remove chicken from the pan and set aside.

• 5

  In the same skillet, add the broccoli florets and sliced red bell pepper with a splash of water. Cover for 2 minutes to steam-soften, then remove the lid and sauté until the water evaporates.

• 6

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

• 7

  Return the chicken to the pan and pour the orange glaze over the mixture. Toss constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.

• 8

  Serve the crispy orange chicken and vegetables over the warm cooked brown rice.