NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups broccoli florets

0.5 cup red bell pepper

0.25 cup fresh orange juice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

1 tsp extra virgin olive oil

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp toasted sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  In a small bowl, whisk together the fresh orange juice, coconut aminos, rice vinegar, honey, arrowroot powder, grated ginger, and minced garlic to create the orange glaze.

• 3

  Cut the chicken breast into bite-sized cubes and slice the red bell pepper into strips.

• 4

  Place the chicken, broccoli florets, and bell peppers in a large bowl, then toss with olive oil, sea salt, and black pepper until evenly coated.

• 5

  Spread the chicken and vegetables in a single layer on the prepared baking sheet and roast for 15-18 minutes until the chicken is cooked through.

• 6

  While the tray is roasting, pour the glaze mixture into a small saucepan over medium heat and simmer for 2-3 minutes until it thickens into a syrup-like consistency.

• 7

  Remove the tray from the oven and transfer the roasted chicken and vegetables into a large bowl.

• 8

  Pour the thickened orange glaze over the chicken and vegetables, tossing gently to ensure everything is well-coated.

• 9

  Serve the orange chicken and broccoli over the warm cooked brown rice and garnish with toasted sesame seeds.