NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup broccoli florets

0.5 cup cooked brown rice

0.25 cup fresh orange juice

1 tsp orange zest

2 tbsp coconut aminos

1 tsp ginger

1 clove garlic

1 tsp arrowroot starch

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized cubes and season evenly with sea salt and black pepper.

• 3

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

• 4

  Place the chicken cubes in a bowl and toss with half of the prepared orange sauce until every piece is well coated.

• 5

  Arrange the coated chicken and the broccoli florets in a single layer on the prepared baking sheet.

• 6

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

• 7

  While the chicken bakes, pour the remaining orange sauce into a small saucepan and simmer over medium heat for 2-3 minutes until it thickens into a glossy glaze.

• 8

  Place the cooked brown rice in a bowl, top with the baked chicken and broccoli, drizzle with the thickened glaze, and garnish with sesame seeds and sliced green onions.