NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup brown rice

1 cup broccoli florets

0.5 cup red bell pepper

2 tsp avocado oil

2 tbsp orange juice

1 tbsp coconut aminos

1 tsp honey

1 tsp ginger

1 clove garlic

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into 1-inch cubes and season evenly with sea salt and black pepper.

• 2

  In a small bowl, whisk together the orange juice, coconut aminos, honey, grated ginger, minced garlic, and arrowroot powder until the mixture is smooth.

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat until it begins to shimmer.

• 4

  Add the chicken cubes to the skillet in a single layer and sear for 3-4 minutes per side until they are golden brown and crispy.

• 5

  Toss the broccoli florets and sliced red bell peppers into the skillet, sautéing for another 3 minutes until the vegetables are bright and tender-crisp.

• 6

  Pour the prepared orange glaze into the pan, stirring constantly for 1 minute as the sauce bubbles and thickens into a glossy coating over the chicken and vegetables.

• 7

  Serve the crispy orange chicken and vegetables immediately over the warm, cooked brown rice.