NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

2 tbsp fresh orange juice

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.5 tsp toasted sesame oil

0.5 cup cooked brown rice

1 tsp green onions

PREPARATION

• 1

  Pat the chicken breast cubes dry with a paper towel and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat and sear the chicken until golden brown and cooked through, about 5-6 minutes.

• 3

  Remove the chicken from the pan and set aside; add the broccoli florets and sliced red bell pepper to the same pan, sautéing for 3-4 minutes until vibrant and tender-crisp.

• 4

  While the vegetables cook, whisk together the fresh orange juice, coconut aminos, grated ginger, and minced garlic in a small bowl.

• 5

  Return the chicken to the skillet, pour the orange sauce mixture over the ingredients, and toss for 1 minute until the glaze thickens and coats the chicken and vegetables.

• 6

  Remove from heat, drizzle with toasted sesame oil, and serve immediately over the warm brown rice garnished with sliced green onions.