NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups broccoli florets

0.25 cup orange juice

1 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  Place the cubed chicken breast and broccoli florets into a large bowl, then season them with the sea salt and black pepper.

• 4

  Pour exactly half of the prepared orange glaze over the chicken and broccoli, tossing thoroughly to ensure every piece is well-coated.

• 5

  Spread the chicken and broccoli in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for proper roasting.

• 6

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

• 7

  While the chicken bakes, pour the remaining glaze into a small saucepan and simmer over medium heat for 3 to 5 minutes until it thickens into a glossy syrup.

• 8

  Arrange the cooked brown rice in a bowl, top with the baked chicken and broccoli, drizzle with the thickened orange glaze, and finish with a sprinkle of sesame seeds.