NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups broccoli florets

0.5 tbsp avocado oil

0.25 cup orange juice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

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 baking sheet with parchment paper.

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and chop the broccoli into small florets.

• 3

  Place the chicken and broccoli on the baking sheet, drizzle with avocado oil, and season with sea salt and black pepper.

• 4

  Roast in the oven for 18-20 minutes, or until the chicken is cooked through and the broccoli is slightly charred.

• 5

  While roasting, combine the orange juice, coconut aminos, rice vinegar, minced ginger, minced garlic, red pepper flakes, and arrowroot powder in a small saucepan over medium heat.

• 6

  Whisk the sauce constantly until it begins to simmer and thickens into a glossy glaze, then remove from heat.

• 7

  Prepare the cauliflower rice by steaming or sautéing in a separate pan until tender.

• 8

  Transfer the roasted chicken and broccoli to a large bowl, pour the orange glaze over them, and toss until every piece is beautifully coated.

• 9

  Serve the orange chicken and broccoli over the warm cauliflower rice.