NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 cup Broccoli florets

0.25 cup Brown rice

0.25 cup Orange juice

1 tbsp Coconut aminos

0.5 tsp Sesame oil

1 tsp Arrowroot powder

1 tsp Ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

1 tbsp Green onions

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel, cut into 1-inch cubes, and season with sea salt and black pepper.

• 3

  In a small mixing bowl, whisk together the fresh orange juice, coconut aminos, sesame oil, grated ginger, minced garlic, and arrowroot powder until smooth.

• 4

  Spread the chicken cubes and broccoli florets across the prepared baking sheet in a single layer.

• 5

  Drizzle half of the orange sauce over the chicken and broccoli, tossing well to ensure every piece is coated.

• 6

  Bake for 15 to 18 minutes, or until the chicken is cooked through and the broccoli reaches a tender-crisp texture.

• 7

  While the chicken bakes, pour the remaining sauce into a small skillet over medium heat and simmer for 2-3 minutes until it thickens into a glossy glaze.

• 8

  Divide the cooked brown rice into bowls, top with the baked chicken and broccoli, and finish with a drizzle of the thickened glaze.

• 9

  Garnish with toasted sesame seeds and sliced green onions before serving warm.