NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cups Broccoli florets

0.25 cup Fresh orange juice

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Arrowroot powder

1 clove Garlic

0.5 tsp Fresh ginger

0.5 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tbsp Green onion

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Cut the chicken breast into bite-sized 1-inch cubes and place them in a large mixing bowl with the broccoli florets.

• 3

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

• 4

  Season the chicken and broccoli with sea salt and black pepper, then pour half of the orange glaze over the mixture and toss until everything is well-coated.

• 5

  Spread the chicken and broccoli in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for even roasting.

• 6

  Bake for 15 to 18 minutes, or until the chicken is cooked through and the broccoli is tender-crisp with slightly charred edges.

• 7

  While the chicken bakes, simmer the remaining glaze in a small saucepan over medium heat for 2-3 minutes until it thickens into a syrupy consistency.

• 8

  Remove the tray from the oven, drizzle with the thickened glaze, and garnish with sesame seeds and sliced green onions before serving.