NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Arrowroot powder

2 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 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 and cut into bite-sized cubes.

• 2

  In a small bowl, toss the chicken cubes with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  Add the chicken to the pan in a single layer and sear for 3-4 minutes until golden and crispy on the edges.

• 5

  Toss in the broccoli florets and sliced red bell pepper, sautéing for another 3 minutes until the vegetables are bright and tender-crisp.

• 6

  In a small jar, whisk together the fresh orange juice, tamari, minced ginger, and minced garlic.

• 7

  Pour the sauce over the chicken and vegetables, stirring constantly as the glaze thickens and becomes glossy.

• 8

  Remove from heat once the chicken is cooked through and serve immediately over the warm cooked brown rice.