NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

0.5 cup red bell pepper

0.25 cup fresh orange juice

2 tbsp coconut aminos

1 tsp honey

1 tsp arrowroot powder

0.5 tbsp avocado oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the orange juice, coconut aminos, honey, and arrowroot powder until the powder is fully dissolved.

• 3

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

• 4

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

• 5

  Remove the chicken from the pan and set aside on a plate.

• 6

  Add the broccoli florets and sliced bell peppers to the same pan with two tablespoons of water; cover with a lid to steam for 3 minutes until tender-crisp.

• 7

  Remove the lid and stir in the minced ginger and garlic, sautéing for 30 seconds until fragrant.

• 8

  Return the cooked chicken to the pan and pour the orange sauce mixture over the ingredients.

• 9

  Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken and vegetables.

• 10

  Garnish with sesame seeds and serve immediately.