NUTRITION

SERVINGS

INGREDIENTS

7 oz Boneless skinless chicken thighs

1 tbsp Arrowroot powder

0.5 tbsp Avocado oil

0.25 cup Fresh orange juice

1 tsp Orange zest

2 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

2 cup Broccoli florets

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the chicken thighs dry with a paper towel and cut into 1-inch pieces.

• 2

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

• 3

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

• 4

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

• 5

  Add the chicken to the skillet in a single layer and sear until golden brown and crispy, about 4-5 minutes per side.

• 6

  While chicken cooks, steam the broccoli florets until bright green and tender-crisp.

• 7

  Pour the orange sauce mixture into the skillet with the chicken.

• 8

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

• 9

  Serve the crispy orange chicken immediately alongside the steamed broccoli.