NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cups Broccoli florets

0.5 cup Cooked brown rice

1 tsp Avocado oil

0.25 cup Fresh orange juice

1 tsp Orange zest

1 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tbsp Green onion

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized pieces and season them evenly with sea salt and black pepper.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 4

  Add the chicken pieces to the skillet and sear for 5-6 minutes, stirring occasionally, until they are golden brown and cooked through.

• 5

  Add the broccoli florets to the skillet with the chicken along with two tablespoons of water; cover immediately with a lid to steam for 2-3 minutes until the broccoli is bright green.

• 6

  Remove the lid and pour the orange sauce mixture over the chicken and broccoli.

• 7

  Stir the mixture constantly for 1-2 minutes as the sauce bubbles and thickens into a glossy glaze that coats the ingredients.

• 8

  Place the warm cooked brown rice into a bowl and top with the glazed orange chicken and broccoli.

• 9

  Garnish the dish with sesame seeds and sliced green onions before serving immediately.