NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cups Broccoli florets

1 tbsp Avocado oil

0.25 cup Orange juice

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Arrowroot powder

1 clove Garlic

0.5 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Place the broccoli florets on the baking sheet, drizzle with half of the avocado oil and a pinch of sea salt, then roast for 15-20 minutes until tender and charred at the edges.

• 3

  While the broccoli roasts, cut the chicken breast into one-inch cubes and season evenly with sea salt and black pepper.

• 4

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

• 5

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

• 6

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

• 7

  Reduce the heat to medium and pour the orange sauce mixture over the chicken.

• 8

  Stir constantly for 1-2 minutes until the sauce bubbles and thickens into a glossy glaze that coats the chicken.

• 9

  Remove from heat and serve the orange chicken over the roasted broccoli, garnishing with sesame seeds and sliced green onions.