NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Avocado oil

0.5 cup Brown rice

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 powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Prepare the brown rice according to package directions and set aside.

• 2

  In a small bowl, whisk together the fresh orange juice, orange zest, coconut aminos, grated ginger, minced garlic, and arrowroot powder until smooth to create the glaze.

• 3

  Season the diced chicken breast evenly with the sea salt and black pepper.

• 4

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

• 5

  Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.

• 6

  Remove the chicken from the pan and set aside; add the broccoli florets and sliced red bell pepper to the same pan with a tablespoon of water.

• 7

  Cover and steam the vegetables for 3 minutes until they are bright green and crisp-tender.

• 8

  Return the chicken to the pan and pour the orange sauce mixture over the top.

• 9

  Stir constantly for 1-2 minutes until the sauce bubbles and thickens into a glossy glaze that coats the chicken and vegetables.

• 10

  Serve the orange chicken and vegetables over the cooked brown rice and garnish with sesame seeds.