NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup snap peas

0.25 cup orange juice

1 tbsp tamari

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp arrowroot powder

PREPARATION

• 1

  In a small bowl, whisk together the orange juice, tamari, honey, minced ginger, and arrowroot powder to create the glaze.

• 2

  Cut the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5-6 minutes, then remove and set aside.

• 5

  In the same skillet, add the broccoli, bell peppers, and snap peas, sautéing for 3-4 minutes until they are tender-crisp.

• 6

  Add the minced garlic to the vegetables and cook for 30 seconds until fragrant.

• 7

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

• 8

  Toss everything together for 1-2 minutes until the sauce thickens and coats the chicken and vegetables beautifully.

• 9

  Drizzle with toasted sesame oil and serve immediately over the warm cooked brown rice.