NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp avocado oil

0.25 cup fresh orange juice

1 tsp orange zest

1 tbsp tamari

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.5 cup cooked brown rice

1 cup broccoli florets

0.25 cup red bell pepper

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the fresh orange juice, orange zest, tamari, honey, grated ginger, minced garlic, and arrowroot powder until smooth.

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 4

  Add the chicken cubes to the skillet and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 5

  Add the diced red bell peppers to the skillet and sauté for an additional 2 minutes until slightly softened.

• 6

  Pour the orange sauce mixture into the skillet with the chicken and peppers, stirring constantly for 1-2 minutes until the glaze thickens and coats the chicken.

• 7

  While the chicken finishes, steam the broccoli florets until they are tender-crisp and bright green.

• 8

  Serve the glazed chicken and peppers over the warm cooked brown rice with the steamed broccoli on the side.