NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup broccoli florets

0.5 cup red bell pepper

0.25 cup fresh orange juice

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.5 tsp toasted sesame oil

1.5 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

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

• 4

  Arrange the chicken cubes, broccoli florets, and chopped red bell pepper on the prepared baking sheet.

• 5

  Drizzle half of the orange glaze over the chicken and vegetables, tossing well to ensure every piece is lightly coated.

• 6

  Bake in the center of the oven for 15 to 18 minutes, or until the chicken is fully cooked and the broccoli is tender-crisp.

• 7

  While the chicken bakes, add the cauliflower rice to a non-stick skillet with the toasted sesame oil and sauté over medium heat for 5 minutes.

• 8

  Remove the tray from the oven, pour the remaining glaze over the hot chicken and broccoli, and toss once more.

• 9

  Divide the sautéed cauliflower rice into bowls, top with the orange chicken mixture, and garnish with sesame seeds before serving.