NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

1 tsp Avocado oil

1 cup Broccoli florets

1 cup Red bell pepper

0.25 cup Fresh orange juice

1 tsp Orange zest

2 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot powder

1 tsp Toasted sesame oil

0.25 cup Cooked brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the chicken into bite-sized pieces and season with sea salt and black pepper.

• 2

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

• 3

  Heat the avocado 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, about 5 to 7 minutes, then remove and set aside.

• 5

  In the same skillet, add the broccoli and bell peppers, sautéing for 3 to 4 minutes until tender-crisp.

• 6

  Return the chicken to the skillet and pour the orange glaze over the mixture.

• 7

  Stir constantly for 1 to 2 minutes until the sauce thickens and becomes glossy.

• 8

  Remove from heat, drizzle with toasted sesame oil, and serve over the cooked brown rice.