NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups broccoli florets

1 tsp avocado oil

0.25 cup fresh orange juice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Cut the chicken breast into 1-inch bite-sized cubes and place them on one side of the prepared baking sheet.

• 3

  Arrange the broccoli florets on the other side of the baking sheet, ensuring they are in a single layer.

• 4

  Drizzle the chicken and broccoli with avocado oil and season evenly with sea salt and black pepper.

• 5

  Roast in the oven for 15 to 18 minutes, or until the chicken is cooked through and the broccoli is tender and slightly charred.

• 6

  While the chicken and broccoli roast, whisk together the orange juice, coconut aminos, rice vinegar, honey, arrowroot powder, grated ginger, and minced garlic in a small saucepan.

• 7

  Place the saucepan over medium heat and simmer for 3 to 5 minutes, whisking constantly, until the sauce thickens into a glossy glaze.

• 8

  Steam or sauté the cauliflower rice in a separate pan over medium heat for 4 to 5 minutes until heated through and fluffy.

• 9

  Once the chicken and broccoli are finished, transfer them to a bowl, pour the orange glaze over them, and toss until well coated.

• 10

  Serve the glazed orange chicken and broccoli over the warm bed of cauliflower rice.