NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 cup Sugar snap peas

1 tsp Sesame oil

0.25 cup Orange juice

1 tsp Orange zest

1 tbsp Coconut aminos

0.5 tsp Ginger

1 clove Garlic

1 tsp Arrowroot powder

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Heat the sesame oil in a large skillet or wok over medium-high heat.

• 4

  Add the chicken to the skillet and cook until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Remove the chicken from the pan and set aside; add the broccoli, bell peppers, and snap peas to the same pan, sautéing until tender-crisp.

• 6

  Return the chicken to the pan and pour the orange glaze over the mixture, stirring constantly until the sauce thickens and coats the ingredients.

• 7

  Serve the orange chicken and vegetables over the warm, cooked brown rice.