NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 cup broccoli florets

0.25 cup orange juice

1 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 tsp toasted sesame oil

1 tsp arrowroot powder

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the orange juice, coconut aminos, honey, grated fresh ginger, minced garlic, and arrowroot powder until smooth.

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 4

  Add the chicken cubes to the skillet and sauté for 6-8 minutes, turning occasionally, until golden brown and cooked through.

• 5

  While the chicken is cooking, place the broccoli florets in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and bright green.

• 6

  Lightly steam or sauté the cauliflower rice in a separate pan until softened, about 3-4 minutes.

• 7

  Reduce the skillet heat to medium and pour the orange sauce mixture over the chicken.

• 8

  Stir the chicken constantly for 1-2 minutes as the sauce bubbles and thickens into a glossy glaze.

• 9

  Remove from heat and stir in the toasted sesame oil for an aromatic finish.

• 10

  Serve the glazed chicken over the cauliflower rice with the steamed broccoli on the side.