NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Broccoli florets

0.25 cup Orange juice

1 tsp Orange zest

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Ginger root

1 tsp Garlic

1 tsp Arrowroot powder

0.25 cup Cooked brown rice

0.5 tsp Sesame 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 for easy cleanup.

• 2

  Dice the chicken breast into uniform 1-inch pieces and season evenly with sea salt and black pepper.

• 3

  Arrange the chicken and broccoli florets on the prepared baking sheet, drizzle with sesame oil, and toss until lightly coated.

• 4

  Roast in the oven for 15 to 18 minutes, or until the chicken is golden and reaches an internal temperature of 165°F.

• 5

  While the chicken roasts, whisk the orange juice, zest, coconut aminos, rice vinegar, honey, ginger, garlic, and arrowroot powder in a small saucepan.

• 6

  Bring the sauce to a simmer over medium heat, whisking constantly for 2-3 minutes until it thickens into a glossy glaze.

• 7

  Transfer the roasted chicken and broccoli to a bowl, pour the warm orange glaze over them, and toss to coat before serving over the fluffy brown rice.