NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 cups broccoli florets

0.25 cup fresh orange juice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized cubes and toss in a bowl with avocado oil, sea salt, and black pepper.

• 3

  Spread the seasoned chicken and broccoli florets in a single layer on the prepared baking sheet.

• 4

  Roast for 15-18 minutes or until the chicken is cooked through and the broccoli is tender-crisp.

• 5

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

• 6

  Simmer the sauce over medium heat for 3-5 minutes, whisking constantly until it thickens into a glossy glaze.

• 7

  Toss the roasted chicken and broccoli in the orange glaze until well coated, then serve over warm brown rice and garnish with sesame seeds.