NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

1 tbsp Arrowroot powder

0.5 tsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 cup Orange juice

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Toasted sesame oil

0.5 cup Cooked brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel, season with sea salt and black pepper, and toss with arrowroot powder until evenly coated.

• 2

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

• 3

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5-6 minutes, then remove and set aside.

• 4

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

• 5

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

• 6

  Return the cooked chicken to the skillet and pour the orange glaze over the chicken and vegetables.

• 7

  Simmer for 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy.

• 8

  Remove from heat, drizzle with toasted sesame oil, and serve immediately over the warm cooked brown rice.