NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup broccoli florets

0.5 cup red bell pepper

0.5 cup cooked brown rice

0.25 cup orange juice

1 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 tsp arrowroot powder

1 tsp avocado oil

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 cubes and place them in a bowl with the broccoli florets and sliced red bell pepper.

• 3

  Drizzle the chicken and vegetables with avocado oil and season with sea salt and black pepper, tossing to coat evenly.

• 4

  Spread the chicken and vegetables in a single layer on the baking sheet and bake for 15 to 18 minutes until the chicken is cooked through.

• 5

  While the chicken bakes, combine the orange juice, coconut aminos, honey, minced ginger, and minced garlic in a small saucepan over medium heat.

• 6

  In a small bowl, whisk the arrowroot powder with a teaspoon of water to create a slurry, then whisk it into the saucepan.

• 7

  Simmer the sauce for 3 to 5 minutes until it thickens into a glossy glaze.

• 8

  Once the chicken is finished baking, transfer it to a bowl and toss with the warm orange glaze.

• 9

  Serve the glazed orange chicken and roasted vegetables over the warm cooked brown rice.