NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup orange juice

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp ginger

1 clove garlic

1 tsp arrowroot powder

1 cup cauliflower rice

1 cup broccoli florets

0.5 tsp toasted sesame oil

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with paper towels and cut into 1-inch cubes.

• 3

  In a mixing bowl, toss the chicken cubes with avocado oil, sea salt, and black pepper until evenly coated.

• 4

  Spread the chicken in a single layer on the prepared baking sheet and bake for 15-18 minutes until cooked through and lightly golden.

• 5

  While the chicken bakes, whisk together the orange juice, coconut aminos, rice vinegar, honey, grated ginger, minced garlic, and arrowroot powder in a small saucepan.

• 6

  Place the saucepan over medium heat and bring to a gentle simmer, stirring constantly for 3-5 minutes until the sauce thickens into a glossy glaze.

• 7

  Steam the broccoli florets until tender-crisp and lightly sauté the cauliflower rice in a non-stick skillet for 4 minutes.

• 8

  Once the chicken is finished, transfer it to a clean bowl and pour the warm orange glaze over the top, tossing to coat every piece.

• 9

  Divide the cauliflower rice and broccoli between plates, top with the glazed chicken, and finish with a drizzle of toasted sesame oil and a sprinkle of sesame seeds.