NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cups Broccoli florets

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Fresh orange juice

1 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tbsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot powder

1 tsp Sesame seeds

1 tbsp Green onion

PREPARATION

• 1

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

• 2

  Toss the cubed chicken breast and broccoli florets with avocado oil, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  While the chicken roasts, combine the orange juice, coconut aminos, rice vinegar, honey, ginger, garlic, and arrowroot powder in a small saucepan.

• 5

  Whisk the sauce over medium heat for 3-5 minutes until it reaches a simmer and thickens into a glossy, translucent glaze.

• 6

  Place the roasted chicken and broccoli into a large bowl, pour the warm orange glaze over the top, and toss gently to coat.

• 7

  Serve immediately, garnished with toasted sesame seeds and freshly sliced green onions.