NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast, boneless skinless

2 cup broccoli florets

0.25 cup fresh orange juice

2 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger, grated

1 clove garlic, minced

1 tsp arrowroot powder

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions, sliced

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch cubes and season with sea salt and black pepper.

• 3

  In a small mixing bowl, whisk together the orange juice, coconut aminos, honey, sesame oil, grated ginger, minced garlic, and arrowroot powder until the powder is fully dissolved.

• 4

  Spread the chicken cubes and broccoli florets across the prepared sheet pan in a single layer.

• 5

  Pour half of the orange sauce over the chicken and broccoli, tossing them with tongs to ensure every piece is well coated.

• 6

  Bake for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is tender with slightly browned edges.

• 7

  While the tray is in the oven, heat the cauliflower rice in a non-stick skillet over medium heat for 5 minutes until softened and hot.

• 8

  Remove the chicken and broccoli from the oven and drizzle with the remaining orange sauce.

• 9

  Serve the orange chicken and broccoli over the cauliflower rice, garnished with sesame seeds and sliced green onions.