YOUR SOLIN GENERATED RECIPE
Baked Orange Chicken and Broccoli
Chicken breast and broccoli florets are baked in a zesty citrus-infused glaze, creating a vibrant burst of flavor that pairs perfectly with fluffy brown rice.
INGREDIENTS
5.5 oz chicken breast
2 cup broccoli florets
0.5 cup cooked brown rice
0.25 cup fresh orange juice
2 tbsp coconut aminos
1 tsp arrowroot powder
0.5 tsp toasted sesame oil
1 tsp fresh ginger
1 clove garlic
0.13 tsp red pepper flakes
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Cut the chicken breast into 1-inch bite-sized pieces and season them with sea salt and black pepper.
In a small bowl, whisk together the fresh orange juice, coconut aminos, arrowroot powder, toasted sesame oil, grated ginger, minced garlic, and red pepper flakes.
Place the chicken pieces and broccoli florets on the prepared baking sheet.
Drizzle half of the orange sauce over the chicken and broccoli, tossing well to ensure every piece is evenly coated.
Spread the mixture into a single layer and bake for 15 to 18 minutes, or until the chicken is cooked through and the broccoli is tender-crisp.
While the chicken bakes, pour the remaining sauce into a small saucepan and simmer over medium heat for 3 to 5 minutes until it thickens into a glaze.
Serve the baked chicken and broccoli over the warm cooked brown rice and drizzle with the thickened orange glaze.