NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

1 cup cauliflower rice

0.25 cup fresh orange juice

2 tbsp coconut aminos

1 tsp honey

1 tsp sesame oil

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

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

• 2

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

• 3

  In a small bowl, whisk together the fresh orange juice, coconut aminos, honey, minced ginger, minced garlic, and arrowroot powder until smooth.

• 4

  Place the chicken cubes in a bowl and toss with half of the orange sauce until well coated.

• 5

  Spread the chicken onto the prepared baking sheet and bake for 15-18 minutes until cooked through and slightly golden.

• 6

  While the chicken bakes, steam the broccoli florets and sliced red bell pepper until crisp-tender.

• 7

  Heat the sesame oil in a skillet over medium heat and sauté the cauliflower rice for 3-5 minutes until tender.

• 8

  Pour the remaining orange sauce into a small saucepan over medium heat, stirring constantly until it thickens into a glossy glaze.

• 9

  Toss the baked chicken and steamed vegetables in the thickened glaze.

• 10

  Serve the glazed chicken and vegetables over the cauliflower rice, garnished with sesame seeds and sliced green onions.