NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup snap peas

0.25 cup fresh 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

  Whisk the orange juice, coconut aminos, arrowroot powder, minced ginger, and minced garlic in a small bowl until smooth to create the glaze.

• 2

  Pat the chicken breast dry with a paper towel and season evenly with sea salt and black pepper.

• 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 cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

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

• 6

  In the same skillet, add the broccoli florets, sliced bell peppers, and snap peas, stir-frying for 3-4 minutes until they are vibrant and tender-crisp.

• 7

  Return the chicken to the skillet and pour the orange glaze over the meat and vegetables.

• 8

  Toss everything constantly for about 1 minute until the sauce thickens into a glossy coating and serves immediately.