NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup fresh orange juice

1 tbsp coconut aminos

1 tsp sesame oil

1 tsp avocado oil

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the fresh orange juice, coconut aminos, grated ginger, minced garlic, and arrowroot powder until smooth to create the glaze.

• 2

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

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 4

  In the same skillet, add the broccoli florets and sliced red bell pepper. Sauté for 3-4 minutes until the vegetables are crisp-tender and brightly colored.

• 5

  Return the chicken to the skillet and pour the orange glaze over the mixture. Stir constantly for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.

• 6

  Remove from heat and drizzle with sesame oil. Serve the stir-fry over the warm brown rice and garnish with sesame seeds.