NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot starch

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 tamari

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 tsp toasted sesame oil

0.25 cup cooked brown rice

1 tbsp green onions

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the fresh orange juice, orange zest, tamari, honey, minced ginger, and minced garlic to create the orange glaze.

• 2

  Cut the chicken breast into bite-sized pieces and toss in a bowl with the sea salt, black pepper, and arrowroot starch until evenly coated.

• 3

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

• 4

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and cooked through.

• 5

  Remove the chicken from the pan and set aside; add the broccoli florets and sliced red bell pepper to the same skillet with a splash of water, covering for 2 minutes to steam-soften.

• 6

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

• 7

  Remove from heat, stir in the toasted sesame oil, and serve over the warm cooked brown rice, garnished with sliced green onions.