NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 cup broccoli florets

0.25 cup orange juice

1 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.5 tsp toasted sesame oil

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

1 tsp sesame seeds

PREPARATION

• 1

  Pat the chicken breast dry and cut into 1-inch bite-sized pieces, then season evenly with sea salt and black pepper.

• 2

  In a small mixing bowl, whisk together the orange juice, coconut aminos, honey, grated fresh ginger, minced garlic, and arrowroot powder until the powder is fully dissolved.

• 3

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

• 4

  Add the chicken pieces to the skillet and sear, stirring occasionally, until golden brown and cooked through, approximately 5 to 6 minutes.

• 5

  Remove the chicken from the skillet and set aside; add the broccoli florets to the same pan with a tablespoon of water, covering with a lid to steam for 3 minutes until tender-crisp.

• 6

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

• 7

  Stir constantly for 1 to 2 minutes until the sauce thickens into a glossy, translucent glaze that coats everything evenly.

• 8

  Remove from the heat and stir in the toasted sesame oil.

• 9

  Serve the orange chicken and broccoli over a bed of warmed cauliflower rice and garnish with sesame seeds.