NUTRITION

SERVINGS

INGREDIENTS

6 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 tbsp Rice vinegar

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot powder

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and chop the broccoli and bell pepper into uniform florets and strips.

• 3

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

• 4

  Place the chicken and vegetables on the baking sheet, drizzle with sesame oil, and season with sea salt and black pepper.

• 5

  Pour half of the orange sauce over the chicken and vegetables, tossing to coat every piece evenly.

• 6

  Bake for 15-18 minutes until the chicken is cooked through and the broccoli is tender-crisp.

• 7

  While the tray is in the oven, simmer the remaining sauce in a small saucepan over medium heat until it thickens into a glossy glaze.

• 8

  Remove the tray from the oven, drizzle with the thickened glaze, and sprinkle with red pepper flakes before serving.