NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tsp arrowroot powder

1 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup fresh orange juice

1 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into 1-inch cubes and toss in a bowl with arrowroot powder, sea salt, and black pepper until lightly coated.

• 2

  In a small jar, whisk together the fresh orange juice, coconut aminos, honey, minced ginger, and minced garlic to create the glaze.

• 3

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

• 4

  Add the chicken to the hot pan in a single layer and sear for 5-7 minutes, turning occasionally until the edges are golden and crispy.

• 5

  Add the broccoli florets and sliced red bell pepper to the skillet, stir-frying for 3-4 minutes until the vegetables are bright and tender-crisp.

• 6

  Pour the orange glaze over the chicken and vegetables, tossing constantly for 1-2 minutes until the sauce thickens into a glossy coating.

• 7

  Remove from heat and serve immediately while the chicken is at its peak crispness.