NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 cup Fresh orange juice

1 tbsp Coconut aminos

1 tsp Grated ginger

1 clove Garlic

1 tsp Arrowroot powder

0.33 cup Cooked brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  Season the diced chicken breast evenly with the 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 cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Toss in the broccoli florets and sliced red bell pepper, sautéing for an additional 3-4 minutes until the vegetables are tender-crisp.

• 6

  Pour the orange sauce mixture over the chicken and vegetables, stirring constantly for 1 minute until the glaze thickens and coats everything beautifully.

• 7

  Serve the stir-fry over the warm cooked brown rice and garnish with sesame seeds.