NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

1.5 cup broccoli florets

0.25 cup fresh orange juice

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

1 tsp toasted sesame oil

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Cut the chicken breast into 1-inch cubes and place them in a bowl with the broccoli florets.

• 3

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

• 4

  Toss the chicken and broccoli with the toasted sesame oil, sea salt, and black pepper on the prepared baking sheet.

• 5

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

• 6

  While the chicken roasts, pour the orange sauce mixture into a small saucepan over medium heat and whisk constantly until it thickens into a glossy glaze.

• 7

  Remove the baking sheet from the oven and transfer the chicken and broccoli to a large bowl; pour the thickened orange glaze over the top and toss to coat thoroughly.

• 8

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