NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Boneless skinless chicken thighs

0.25 cup Fresh orange juice

1 tsp Orange zest

1.5 tbsp Coconut aminos

1 tsp Raw honey

1 tsp Grated fresh ginger

1 clove Minced garlic

1 tsp Arrowroot powder

1.5 cup Broccoli florets

0.5 cup Cauliflower rice

1 tsp Toasted sesame seeds

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken thighs dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 3

  In a small saucepan over medium heat, whisk together the fresh orange juice, zest, coconut aminos, raw honey, grated ginger, and minced garlic.

• 4

  In a small bowl, mix the arrowroot powder with a teaspoon of water to create a slurry, then whisk it into the saucepan until the sauce thickens into a glossy glaze.

• 5

  Place the chicken on the prepared baking sheet, brush generously with half of the orange glaze, and bake for 20 to 25 minutes until cooked through.

• 6

  While the chicken is roasting, heat avocado oil in a large skillet over medium heat and sauté the broccoli and cauliflower rice until tender and bright green.

• 7

  Remove the chicken from the oven, brush with the remaining glaze, and serve over the vegetable base topped with toasted sesame seeds.