NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 tbsp arrowroot starch

0.5 tbsp avocado oil

0.25 cup fresh orange juice

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and toss in a bowl with arrowroot starch, sea salt, and black pepper until evenly coated.

• 2

  In a small jar, whisk together the fresh orange juice, coconut aminos, 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 shimmering.

• 4

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and cooked through, then transfer to a plate.

• 5

  In the same skillet, add the broccoli florets and sliced red bell pepper with a tablespoon of water, covering for 2 minutes to steam until tender-crisp.

• 6

  Return the chicken to the pan and pour the orange glaze over the mixture, stirring constantly for 1-2 minutes until the sauce thickens and becomes glossy.

• 7

  Remove from heat, garnish with sesame seeds, and serve immediately.