NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast, boneless skinless

1.5 cup broccoli florets

0.25 cup orange juice, freshly squeezed

2 tbsp coconut aminos

1 tsp honey

1 tsp arrowroot starch

1 tsp avocado oil

0.5 tsp sesame oil

1 clove garlic, minced

1 tsp fresh ginger, grated

1.5 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions, sliced

PREPARATION

• 1

  In a small bowl, whisk together the orange juice, coconut aminos, honey, and arrowroot starch until smooth.

• 2

  Season the diced chicken breast with sea salt and black pepper.

• 3

  Heat avocado oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.

• 4

  Remove chicken from the pan and add the broccoli florets with a splash of water, covering to steam for 3 minutes.

• 5

  Stir in the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

• 6

  Return the chicken to the skillet and pour the orange sauce over the mixture, stirring constantly until the glaze thickens and coats everything.

• 7

  In a separate pan, lightly sauté the cauliflower rice until tender, then serve the orange chicken and broccoli over the rice.

• 8

  Garnish with a drizzle of sesame oil and sliced green onions.