NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tsp avocado oil

0.25 cup orange juice

1 tbsp tamari

1 tsp honey

1 tsp ginger

1 clove garlic

1 tsp arrowroot powder

1 tbsp green onion

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Prepare the brown rice according to package instructions so it is warm and ready for serving.

• 2

  In a small mixing bowl, whisk together the orange juice, tamari, honey, grated ginger, minced garlic, and arrowroot powder until the glaze is smooth.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

  Add the broccoli florets and sliced red bell pepper to the same skillet with a tablespoon of water, covering for 2 minutes to steam until tender-crisp.

• 8

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

• 9

  Stir-fry constantly for 1 to 2 minutes until the sauce thickens into a glossy, vibrant coating.

• 10

  Serve the orange chicken and vegetables over the bed of brown rice and garnish with sliced green onions and sesame seeds.