NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups broccoli florets

0.25 cup cooked brown rice

0.25 cup fresh orange juice

1 tsp orange zest

1 tbsp coconut aminos

1 tsp honey

1 tsp arrowroot powder

1 tsp avocado oil

1 clove garlic

0.5 tsp grated fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Chop the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  In a small bowl, whisk together the fresh orange juice, orange zest, coconut aminos, honey, and arrowroot powder until smooth.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat.

• 4

  Add the chicken pieces to the skillet and cook until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Remove the chicken from the pan and set aside; add the broccoli florets to the same pan with a splash of water.

• 6

  Cover the pan with a lid to steam the broccoli for about 3 minutes until it is bright green and tender-crisp.

• 7

  Remove the lid and add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.

• 8

  Return the chicken to the pan and pour the orange sauce mixture over the chicken and broccoli.

• 9

  Toss everything together for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats the ingredients.

• 10

  Serve the orange chicken and broccoli immediately over the warm cooked brown rice.