NUTRITION

SERVINGS

INGREDIENTS

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

0.5 cup sugar snap peas

0.25 cup fresh orange juice

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.5 tsp toasted sesame oil

0.5 cup cooked brown rice

PREPARATION

• 1

  Pat the chicken breast dry and cut into 1-inch bite-sized pieces.

• 2

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

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat.

• 4

  Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 5

  Remove the chicken from the skillet and set aside.

• 6

  In the same skillet, add the broccoli, bell pepper, and snap peas with a splash of water. Cover and steam for 2 minutes.

• 7

  While the veggies steam, whisk together the orange juice, coconut aminos, minced ginger, and minced garlic in a small jar.

• 8

  Remove the lid from the skillet and pour the orange sauce over the vegetables.

• 9

  Add the chicken back into the pan and stir constantly for 1-2 minutes until the sauce thickens into a glossy glaze.

• 10

  Remove from heat and drizzle with toasted sesame oil.

• 11

  Serve immediately over the warm cooked brown rice.