NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp arrowroot powder

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup fresh orange juice

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 tsp honey

0.5 tsp toasted sesame oil

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small jar, whisk together the fresh orange juice, tamari, grated ginger, minced garlic, honey, and toasted sesame oil to create the glaze.

• 3

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until crispy and cooked through, then remove from the pan.

• 4

  In the same skillet, sauté the broccoli florets and sliced red bell pepper for 3-4 minutes until they are tender-crisp.

• 5

  Return the chicken to the skillet and pour the orange glaze over the mixture, simmering for 1-2 minutes until the sauce thickens and coats everything.

• 6

  Serve the stir-fry over the warm cooked brown rice for a complete, balanced meal.