NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 cups broccoli florets

1 tbsp avocado 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

1 tsp sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Place the broccoli florets on a baking sheet and toss with 0.5 tbsp of avocado oil, sea salt, and black pepper.

• 3

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

• 4

  While the broccoli roasts, cut the chicken breast into 1-inch cubes and toss them in a bowl with the arrowroot powder until lightly coated.

• 5

  Heat the remaining 0.5 tbsp of avocado oil in a large skillet over medium-high heat.

• 6

  Add the chicken cubes to the skillet and sear for 5-7 minutes, turning occasionally, until they are golden brown and cooked through.

• 7

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

• 8

  Pour the orange sauce mixture into the skillet with the chicken and simmer for 2-3 minutes until the glaze is thick and glossy.

• 9

  Serve the crispy orange chicken immediately over the roasted broccoli and garnish with sesame seeds.