NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup orange juice

1 tsp orange zest

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot starch

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp green onions

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the orange juice, orange zest, coconut aminos, grated ginger, and arrowroot starch until the starch is fully dissolved.

• 3

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

• 4

  Add the chicken to the skillet in a single layer and sear until golden brown and cooked through, approximately 5-6 minutes. Remove the chicken from the pan and set aside.

• 5

  Add the broccoli florets and sliced red bell pepper to the same skillet, adding a tablespoon of water if needed to help steam the vegetables until they are tender-crisp.

• 6

  Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

• 7

  Return the cooked chicken to the skillet and pour the prepared orange sauce over the mixture.

• 8

  Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken and vegetables.

• 9

  Serve the stir-fry immediately over the warm cooked brown rice and garnish with sliced green onions.