NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup brown rice

1 tbsp coconut aminos

1 tbsp orange juice

1 tsp orange zest

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Whisk together the orange juice, orange zest, coconut aminos, honey, minced ginger, and minced garlic in a small bowl to create the glaze.

• 2

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

• 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 sauté until golden brown and cooked through, approximately 5-7 minutes.

• 5

  Remove the chicken from the skillet and set aside; add the broccoli florets and sliced red bell pepper to the same pan.

• 6

  Stir-fry the vegetables for 3-4 minutes until they are tender-crisp and vibrant in color.

• 7

  Return the cooked chicken to the skillet and pour the orange glaze over the chicken and vegetables.

• 8

  Toss everything together for 1-2 minutes until the sauce thickens slightly and coats every piece.

• 9

  Remove from heat, drizzle with toasted sesame oil, and sprinkle with sesame seeds.

• 10

  Serve the orange chicken stir-fry immediately over the warm cooked brown rice.