NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1.5 cups Broccoli florets

1 tsp Avocado oil

0.25 cup Fresh orange juice

1 tsp Orange zest

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Fresh ginger

2 cloves Garlic

1 tsp Arrowroot powder

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

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 bite-sized pieces and place them in a bowl with the broccoli florets.

• 3

  Toss the chicken and broccoli with avocado oil, sea salt, and black pepper until evenly coated.

• 4

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

• 5

  While the chicken roasts, combine the orange juice, orange zest, coconut aminos, rice vinegar, honey, grated ginger, minced garlic, and arrowroot powder in a small saucepan.

• 6

  Whisk the sauce over medium heat until it comes to a simmer and thickens into a glossy glaze.

• 7

  Remove the tray from the oven and transfer the roasted chicken and broccoli into a large bowl.

• 8

  Pour the thickened orange glaze over the chicken and broccoli, tossing gently to coat every piece.

• 9

  Garnish with red pepper flakes and serve immediately while hot.