NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup brown rice

1 cup broccoli florets

0.5 tbsp avocado oil

2 tbsp orange juice

1 tbsp coconut aminos

1 tsp honey

1 tsp arrowroot powder

0.5 tsp garlic

0.5 tsp ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch cubes and pat them dry with a paper towel to ensure a good sear.

• 3

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

• 4

  Spread the chicken in a single layer on the baking sheet and roast for 15 to 18 minutes until fully cooked.

• 5

  While the chicken is roasting, whisk the orange juice, coconut aminos, honey, arrowroot powder, minced garlic, and grated ginger in a small saucepan.

• 6

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

• 7

  Steam the broccoli florets over boiling water for about 4 minutes until they are tender-crisp and bright green.

• 8

  Once the chicken is done, transfer it to a bowl and pour the warm orange glaze over it, tossing to ensure every piece is coated.

• 9

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

• 10

  Garnish with sesame seeds for a light crunch and serve immediately.