NUTRITION

SERVINGS

INGREDIENTS

5 ounce chicken breast

1 tablespoon arrowroot powder

1 tablespoon avocado oil

1.5 cup broccoli florets

0.25 cup orange juice

1 teaspoon orange zest

1 tablespoon coconut aminos

1 teaspoon honey

1 teaspoon fresh ginger

1 clove garlic

0.25 teaspoon sea salt

0.25 teaspoon black pepper

1 teaspoon toasted sesame seeds

1 tablespoon green onions

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and cut into uniform 1-inch cubes.

• 2

  In a medium bowl, toss the chicken cubes with the sea salt, black pepper, and arrowroot powder until every piece is lightly and evenly coated.

• 3

  In a small glass jar or bowl, whisk together the orange juice, orange zest, coconut aminos, honey, grated fresh ginger, and minced garlic to create the glaze.

• 4

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

• 5

  Add the chicken to the skillet in a single layer, leaving space between pieces, and sear for 3-4 minutes until golden-brown and crispy.

• 6

  Flip the chicken and cook for an additional 2 minutes, then add the broccoli florets and a tablespoon of water to the pan.

• 7

  Immediately cover the skillet with a lid for 2 minutes to steam-fry the broccoli until it is bright green and tender-crisp.

• 8

  Remove the lid and pour the prepared orange glaze over the chicken and broccoli.

• 9

  Stir constantly for 1-2 minutes as the sauce simmers and thickens into a glossy coating.

• 10

  Transfer to a plate and garnish with toasted sesame seeds and thinly sliced green onions.