NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

2 tsp avocado oil

0.25 cup fresh orange juice

1 tbsp coconut aminos

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  In a small bowl, whisk together the fresh orange juice, coconut aminos, arrowroot powder, minced ginger, and minced garlic to create the glaze.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 5 to 6 minutes.

• 5

  Remove the chicken from the pan and set aside, then add the broccoli florets and sliced bell peppers to the same skillet.

• 6

  Sauté the vegetables for 3 to 4 minutes until they are tender-crisp and bright in color.

• 7

  Return the chicken to the pan and pour the orange glaze over the mixture, stirring constantly until the sauce thickens and coats the ingredients.

• 8

  Serve the stir-fry immediately over the warm, fluffy cooked brown rice.