NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup broccoli florets

0.25 cup jasmine rice

0.25 cup orange juice

1 tbsp tamari

1 tbsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.13 tsp black pepper

1 tsp sesame seeds

1 tbsp green onion

PREPARATION

• 1

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

• 2

  Rinse the jasmine rice under cold water until clear, then cook according to package instructions until light and fluffy.

• 3

  Cut the chicken breast into uniform 1-inch pieces and toss them in a bowl with the sea salt and black pepper.

• 4

  In a small saucepan over medium heat, whisk together the orange juice, tamari, rice vinegar, honey, minced garlic, grated ginger, and arrowroot powder.

• 5

  Bring the sauce to a gentle simmer for 3 to 5 minutes, stirring constantly until it thickens into a glossy, translucent glaze.

• 6

  Spread the chicken pieces and broccoli florets across the prepared baking sheet and drizzle with half of the prepared orange glaze.

• 7

  Bake for 15 to 18 minutes, or until the chicken is cooked through and the broccoli edges are slightly caramelized.

• 8

  Remove from the oven and toss the chicken and broccoli with the remaining glaze to ensure every piece is well coated.

• 9

  Serve the orange chicken and broccoli over the cooked jasmine rice, garnishing with toasted sesame seeds and thinly sliced green onions.