NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Brown rice

2 tbsp Orange juice

1 tbsp Tamari

1 tsp Honey

0.5 tsp Arrowroot powder

1 tsp Ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Green onion

PREPARATION

• 1

  In a small bowl, whisk together the orange juice, tamari, honey, arrowroot powder, grated ginger, and minced garlic to create the glaze.

• 2

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

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat.

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5 to 6 minutes.

• 5

  Remove the chicken from the pan and set aside; add the broccoli florets and sliced bell pepper to the same pan with a tablespoon of water.

• 6

  Cover the pan for 2 minutes to steam the vegetables until they are tender-crisp.

• 7

  Return the chicken to the pan and pour the orange glaze over the chicken and vegetables.

• 8

  Stir-fry constantly for 1 to 2 minutes until the sauce thickens and becomes glossy.

• 9

  Serve the stir-fry over the warm cooked brown rice and garnish with freshly sliced green onions.