NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 tsp Avocado oil

2 cups Broccoli florets

0.25 cup Fresh orange juice

1 tbsp Coconut aminos

1 tsp Raw honey

1 tsp Arrowroot powder

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Cooked brown rice

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and cut into bite-sized pieces, then season evenly with sea salt and black pepper.

• 2

  In a small glass bowl, whisk together the fresh orange juice, coconut aminos, raw honey, grated ginger, minced garlic, and arrowroot powder until the starch is fully dissolved.

• 3

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

• 4

  Add the chicken pieces to the skillet in a single layer and sear undisturbed for 3 minutes to develop a golden crust, then toss and cook for another 2-3 minutes until cooked through.

• 5

  Transfer the seared chicken to a plate and set aside.

• 6

  Add the broccoli florets to the same skillet with two tablespoons of water; cover with a lid and steam for 2-3 minutes until they are bright green and tender-crisp.

• 7

  Remove the lid and return the chicken to the skillet, tossing it with the broccoli.

• 8

  Give the orange sauce a quick whisk and pour it into the skillet, stirring constantly for 1 minute as the sauce bubbles and thickens into a glossy glaze.

• 9

  Serve the orange chicken and broccoli immediately over the warm cooked brown rice.