NUTRITION

SERVINGS

INGREDIENTS

7 oz Boneless skinless chicken thighs

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Fresh orange juice

1 tsp Orange zest

2 tbsp Coconut aminos

1 tsp Minced garlic

1 tsp Grated fresh ginger

1 tsp Honey

1 tsp Arrowroot powder

0.25 cup Cooked brown rice

1 cup Cauliflower rice

1 tbsp Sliced green onions

PREPARATION

• 1

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

• 2

  Pat chicken thighs dry with a paper towel, toss with avocado oil, sea salt, and black pepper, then place on the baking sheet.

• 3

  Bake chicken for 20 minutes or until the internal temperature reaches 165°F.

• 4

  While chicken bakes, whisk orange juice, zest, coconut aminos, minced garlic, grated ginger, honey, and arrowroot powder in a small saucepan.

• 5

  Simmer the sauce over medium heat for 3 to 5 minutes until it thickens into a glossy glaze.

• 6

  Steam the cauliflower rice until tender and mix it with the warm cooked brown rice in a serving bowl.

• 7

  Toss the baked chicken thighs in the orange glaze until every piece is thoroughly coated.

• 8

  Serve the glazed chicken over the rice blend and garnish with fresh sliced green onions.