NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 cups broccoli florets

1.5 tsp olive oil

0.25 cup 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

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Place the broccoli florets on the baking sheet, drizzle with 0.5 tsp of olive oil, and sprinkle with a pinch of sea salt.

• 3

  Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.

• 4

  While the broccoli roasts, cut the chicken breast into 1-inch bite-sized cubes.

• 5

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

• 6

  Heat the remaining 1 tsp of olive oil in a non-stick skillet over medium-high heat.

• 7

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

• 8

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

• 9

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

• 10

  Simmer for 2-3 minutes, stirring constantly, until the sauce thickens into a glossy glaze that coats the chicken.

• 11

  Plate the roasted broccoli and top with the crispy orange chicken, drizzling any remaining glaze from the pan over the top.