NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.25 cup fresh 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

1 tbsp green onions

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season evenly with sea salt and black pepper.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sear for 5-6 minutes, stirring occasionally, until golden brown and cooked through; remove chicken from the pan and set aside.

• 5

  In the same skillet, add the broccoli, sliced bell peppers, and sugar snap peas, sautéing for 3-4 minutes until they are tender-crisp and bright.

• 6

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

• 7

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

• 8

  Remove from heat and garnish with sliced green onions and sesame seeds before serving immediately.