NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tsp arrowroot powder

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.25 cup fresh orange juice

1 tsp orange zest

2 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

  Cut the chicken breast into bite-sized pieces, pat dry with paper towels, and toss in a bowl with arrowroot powder, sea salt, and black pepper until lightly coated.

• 2

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

• 3

  Heat the avocado oil in a large stainless steel 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, then transfer chicken to a clean plate.

• 5

  Add the broccoli florets, sliced red bell pepper, and sugar snap peas to the same skillet with 1 tablespoon of water; cover for 2 minutes to steam-fry until tender-crisp.

• 6

  Remove the lid, return the chicken to the skillet, and pour the orange glaze over the mixture.

• 7

  Toss everything continuously for 1-2 minutes until the sauce thickens into a glossy glaze that coats every piece of chicken and vegetable.