NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup broccoli florets

0.5 cup cooked brown rice

0.13 cup fresh orange juice

1 tbsp coconut aminos

0.5 tsp honey

0.5 tsp arrowroot powder

0.25 tsp toasted sesame oil

1 clove garlic

0.5 tsp fresh ginger

0.13 tsp sea salt

0.13 tsp black pepper

0.25 tsp avocado oil

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the fresh orange juice, coconut aminos, honey, arrowroot powder, and toasted sesame oil to create the glaze slurry.

• 3

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

• 4

  Add the chicken cubes to the skillet in a single layer and sear until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  While the chicken is browning, steam the broccoli florets in a steamer basket over boiling water for 3 to 4 minutes until they are vibrant green and tender-crisp.

• 6

  Add the minced garlic and grated fresh ginger to the skillet with the chicken, sautéing for about 30 seconds until highly fragrant.

• 7

  Pour the orange glaze mixture into the skillet and stir constantly for 1 to 2 minutes until the sauce thickens into a glossy coating on the chicken.

• 8

  Portion the warm cooked brown rice into a bowl, then top with the glazed orange chicken and the steamed broccoli.