NUTRITION

SERVINGS

INGREDIENTS

5.5 ounce Chicken breast

2 cup Broccoli florets

0.25 cup Orange juice

2 tablespoon Coconut aminos

1 tablespoon Rice vinegar

1 teaspoon Honey

1 teaspoon Arrowroot powder

1 clove Garlic

1 teaspoon Fresh ginger

0.5 teaspoon Sesame oil

0.25 teaspoon Sea salt

0.25 teaspoon Black pepper

0.5 cup Cooked brown rice

PREPARATION

• 1

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

• 2

  Dice the chicken breast into bite-sized cubes and toss in a bowl with sesame oil, sea salt, and black pepper.

• 3

  Spread the chicken in a single layer on the prepared baking sheet and roast for 10 minutes.

• 4

  While the chicken is roasting, whisk together the orange juice, coconut aminos, rice vinegar, honey, minced garlic, grated ginger, and arrowroot powder in a small bowl until smooth.

• 5

  Remove the baking sheet from the oven, add the broccoli florets to the pan, and pour the orange glaze over the chicken and vegetables, tossing well to coat everything evenly.

• 6

  Return the pan to the oven and bake for an additional 10 to 12 minutes until the chicken is cooked through and the sauce has thickened into a sticky glaze.

• 7

  Serve the orange chicken and broccoli immediately over a bed of warm cooked brown rice.