NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp avocado oil

1 cup broccoli florets

0.5 cup snap peas

0.5 cup red bell pepper

0.25 cup fresh orange juice

1 tsp orange zest

1 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

  In a small bowl, whisk together the orange juice, orange zest, coconut aminos, honey, grated ginger, minced garlic, and arrowroot powder until smooth.

• 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 to 6 minutes.

• 5

  Remove the chicken from the pan and set aside on a plate.

• 6

  Add the broccoli, snap peas, and sliced bell peppers to the same skillet with a tablespoon of water; cover and steam for 3 minutes until tender-crisp.

• 7

  Return the chicken to the pan and pour the prepared orange sauce over the chicken and vegetables.

• 8

  Toss everything together for 1 to 2 minutes until the sauce bubbles and thickens into a glossy glaze.

• 9

  Garnish with thinly sliced green onions and serve immediately.