NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tsp Arrowroot powder

1 tbsp Avocado oil

0.25 cup Orange juice

2 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

  In a small bowl, whisk together the orange juice, coconut aminos, minced ginger, and minced garlic until well combined.

• 2

  Pat the chicken breast dry with paper towels, cut into bite-sized pieces, and toss in a bowl 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 skillet in a single layer and sear for 3-4 minutes per side until golden brown and crispy.

• 5

  Toss in the broccoli florets and sliced red bell pepper, sautéing for 5 minutes until the vegetables are crisp-tender.

• 6

  Pour the orange sauce over the chicken and vegetables, stirring constantly for 1-2 minutes until the glaze thickens and looks glossy.

• 7

  Remove from heat and garnish with freshly sliced green onions before serving.