NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup broccoli florets

1 tbsp avocado oil

0.25 cup orange juice

1 tsp orange zest

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

  Pat the chicken breast cubes dry with a paper towel and season evenly with sea salt and black pepper.

• 2

  In a small mixing bowl, whisk together the orange juice, orange zest, coconut aminos, rice vinegar, honey, arrowroot powder, grated ginger, and minced garlic until smooth.

• 3

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

• 4

  Add the chicken to the skillet in a single layer and sear until golden-brown and cooked through, approximately 6 to 8 minutes.

• 5

  Remove the chicken from the skillet and set aside on a plate.

• 6

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

• 7

  Remove the lid and pour the orange sauce mixture over the broccoli, stirring constantly as it bubbles and thickens into a glossy glaze.

• 8

  Return the cooked chicken to the skillet, tossing thoroughly to coat every piece in the zesty orange sauce.

• 9

  Transfer to a plate and garnish with sesame seeds and sliced green onions before serving warm.