NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp naartjie zest

2 tbsp naartjie juice

1 tsp honey

1 tsp tamari

1 tsp fresh ginger

1 tsp avocado oil

0.5 cup cooked quinoa

1 cup baby bok choy

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the naartjie juice, naartjie zest, honey, tamari, grated fresh ginger, and minced garlic to create the glaze.

• 3

  Heat the avocado oil in a medium skillet over medium-high heat until shimmering.

• 4

  Place the chicken in the skillet and sear for 5 to 6 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 5

  During the final 2 minutes of cooking, pour the naartjie glaze into the skillet, allowing it to bubble and reduce until it reaches a sticky, syrupy consistency that coats the chicken.

• 6

  While the chicken finishes, steam the baby bok choy in a separate pot for 3 minutes until the leaves are wilted and the stems are crisp-tender.

• 7

  Slice the chicken and serve it over the warm cooked quinoa, drizzling any remaining caramelized glaze from the pan over the top.