NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup broccoli florets

0.25 cup orange juice

1 tbsp tamari

1 tsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized cubes and toss in a bowl with avocado oil, sea salt, and black pepper.

• 3

  In a small saucepan over medium heat, whisk together orange juice, tamari, rice vinegar, honey, minced garlic, and grated ginger.

• 4

  Create a slurry by mixing arrowroot powder with a teaspoon of water, then whisk it into the sauce until thickened and glossy.

• 5

  Spread the chicken and broccoli florets on the baking sheet in a single layer.

• 6

  Drizzle half of the orange sauce over the chicken and broccoli, tossing to coat thoroughly.

• 7

  Bake for 15-18 minutes until the chicken is cooked through and the broccoli is tender-crisp with slightly charred edges.

• 8

  Serve the baked chicken and broccoli over the warm brown rice, drizzling with the remaining sauce and garnishing with sesame seeds.