NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup broccoli florets

1 cup red bell pepper

0.25 cup fresh orange juice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

1 tsp avocado oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the orange juice, coconut aminos, rice vinegar, honey, arrowroot powder, minced ginger, and minced garlic 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 browned and cooked through, about 5-6 minutes.

• 5

  Remove the chicken from the pan and set aside. Add the broccoli florets and sliced bell peppers to the same skillet with a splash of water, covering for 2 minutes to steam-soften.

• 6

  Remove the lid and sauté the vegetables for another 2 minutes until they are tender-crisp.

• 7

  Add the chicken back into the skillet and pour the orange glaze over the mixture.

• 8

  Toss everything together for 1-2 minutes until the sauce thickens and coats the chicken and vegetables evenly.

• 9

  Garnish with sesame seeds before serving.