NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup jasmine rice

1 tsp avocado oil

0.25 cup orange juice

2 tbsp coconut aminos

1 tsp honey

1 tsp arrowroot starch

1 tsp ginger

1 clove garlic

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Prepare the jasmine rice according to package instructions or use pre-cooked rice and set aside.

• 2

  In a small bowl, whisk together the orange juice, coconut aminos, honey, arrowroot starch, grated ginger, and minced garlic to create the glaze.

• 3

  Cut the chicken breast into 1-inch bite-sized pieces and season evenly with sea salt and black pepper.

• 4

  Heat avocado oil in a large skillet over medium-high heat until shimmering.

• 5

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 6-8 minutes.

• 6

  While the chicken cooks, steam the broccoli florets in a steamer basket or microwave until tender-crisp, about 4-5 minutes.

• 7

  Pour the prepared orange glaze mixture into the skillet with the chicken pieces.

• 8

  Simmer the sauce for 1-2 minutes, stirring constantly, until it thickens into a glossy glaze that coats the chicken.

• 9

  Serve the glazed chicken immediately over the warm jasmine rice with the steamed broccoli on the side.