NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast, cubed

0.5 cup cooked brown rice

1 cup broccoli florets

0.25 cup fresh orange juice

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp arrowroot powder

1 clove garlic, minced

1 tsp fresh ginger, grated

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions, sliced

PREPARATION

• 1

  In a small bowl, whisk together the fresh orange juice, coconut aminos, rice vinegar, and arrowroot powder to create the glaze.

• 2

  Season the cubed chicken breast evenly with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 6 to 8 minutes.

• 5

  Stir in the minced garlic and grated ginger, cooking for 1 minute until highly fragrant.

• 6

  Add the broccoli florets to the skillet with a splash of water, then cover with a lid for 2 minutes to steam until crisp-tender.

• 7

  Remove the lid and pour the orange glaze over the chicken and broccoli, stirring constantly until the sauce thickens and becomes glossy.

• 8

  Serve the orange chicken and broccoli mixture over the warm cooked brown rice.

• 9

  Garnish the dish with sliced green onions and toasted sesame seeds before serving.