NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

1 tbsp avocado oil

1 tbsp arrowroot powder

0.25 cup fresh orange juice

1 tsp orange zest

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 clove garlic

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Cut the chicken breast into 1-inch bite-sized pieces and pat them thoroughly dry with a paper towel.

• 2

  In a medium bowl, toss the chicken pieces with arrowroot powder, sea salt, and black pepper until every piece is evenly coated.

• 3

  In a small jar or bowl, whisk together the fresh orange juice, orange zest, coconut aminos, rice vinegar, honey, minced garlic, and grated ginger to create the glaze.

• 4

  Heat the avocado oil in a large skillet over medium-high heat until it begins to shimmer.

• 5

  Place the chicken in the skillet in a single layer and cook for 5-6 minutes, turning occasionally until the exterior is golden brown and crispy.

• 6

  Remove the chicken from the pan and set aside; add the broccoli florets to the same pan with a splash of water, covering with a lid for 2 minutes to steam.

• 7

  Remove the lid, pour the orange glaze mixture over the broccoli, and simmer for 1 minute until the sauce begins to bubble and thicken.

• 8

  Return the crispy chicken to the skillet, tossing quickly to coat every piece in the glossy, thickened orange glaze.

• 9

  Garnish the dish with sesame seeds and serve immediately while the chicken is at its peak crunch.