NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 cups broccoli florets

0.25 cup fresh orange juice

1 tsp orange zest

1 tbsp coconut aminos

1 tsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

1 tsp avocado oil

1 clove garlic

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Place the broccoli florets in a steamer basket over boiling water and steam for 4 to 5 minutes until bright green and tender-crisp.

• 4

  While the broccoli steams, heat the avocado oil in a large non-stick skillet over medium-high heat.

• 5

  Add the chicken cubes to the skillet and cook for 5 to 6 minutes, stirring occasionally, until golden brown and cooked through.

• 6

  Add the minced garlic and grated ginger to the skillet with the chicken and sauté for 30 seconds until fragrant.

• 7

  Pour the orange sauce mixture into the skillet and stir constantly for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats the chicken.

• 8

  Serve the glazed chicken immediately alongside the steamed broccoli.