Name: Baked Orange Chicken with Broccoli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz raw chicken breast; 2 cup raw broccoli florets; 1 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tbsp dry jasmine rice; 4 tbsp water; 0.25 cup fresh orange juice; 1 tsp orange zest; 2 tbsp coconut aminos; 1 tsp honey; 1 tsp raw grated ginger; 1 clove raw minced garlic; 1 tsp arrowroot powder

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F and line a large sheet pan with parchment paper.
Rinse the dry jasmine rice under cold water, then combine it with 4 tablespoons of water in a small saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Cut the raw chicken breast into 1-inch cubes and place them on one half of the prepared baking sheet.
Place the raw broccoli florets on the other half of the sheet, drizzle everything with avocado oil, and season with sea salt and black pepper.
Roast the chicken and broccoli in the oven for 15 to 18 minutes until the chicken is cooked through and the broccoli is tender-crisp.
While the chicken roasts, whisk the fresh orange juice, orange zest, coconut aminos, honey, grated ginger, minced garlic, and arrowroot powder in a small saucepan over medium heat.
Whisk the sauce constantly for 2 to 3 minutes until it thickens into a clear, glossy glaze, then remove from heat.
Once the chicken and broccoli are finished roasting, transfer them to a mixing bowl and toss thoroughly with the orange glaze.
Fluff the cooked rice with a fork and serve the glazed orange chicken and broccoli immediately over the rice.

Nutrition

Ingredients

Instructions

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