NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Broccoli florets

1 tbsp Arrowroot starch

0.75 tbsp Avocado oil

0.25 cup Orange juice

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Rice vinegar

0.5 tsp Garlic powder

0.5 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Chop the chicken breast into bite-sized pieces and toss them in a bowl with arrowroot starch, sea salt, and black pepper until evenly coated.

• 2

  In a small glass jar, whisk together the orange juice, coconut aminos, honey, rice vinegar, garlic powder, and ground ginger to create the glaze.

• 3

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

• 4

  Add the coated chicken to the skillet and sauté until the exterior is golden brown and the meat is cooked through, approximately 6 to 8 minutes.

• 5

  Add the broccoli florets to the pan with a small splash of water, then cover with a lid for 2 minutes to lightly steam them until they are bright green.

• 6

  Remove the lid and pour the orange glaze over the chicken and broccoli, stirring constantly for 1 minute as the sauce thickens into a glossy coating.

• 7

  Transfer the meal to a plate and garnish with sesame seeds before serving warm.