Makes 2 Servings
Macros: 356 Cal, fat 11g, carbs 34g, Fibre 6g, Protein 33g
227 grams Chicken Breast (skinless, boneless)
1 1/2 tsps Coconut Oil
2 tbsps Chicken Broth
1 Garlic (cloves, minced)
1/2 Navel Orange (zested and juiced)
2 tbsps Fancy Molasses
1 tbsp Tamari
1/4 tsp Red Pepper Flakes
4 cups Broccoli (chopped into florets)
3/4 tsp Extra Virgin Olive Oil
Sea Salt & Black Pepper (to taste)
1 tbsp Sesame Seeds
Dice your chicken breasts into 1 inch cubes. Melt the coconut oil in a large skillet over medium heat. Add in the chicken and saute until cooked through and browned (about 10 minutes).
Meanwhile, in a small sauce pan stir together the chicken broth, garlic, orange zest, orange juice, molasses, tamari and red pepper flakes. Bring to a boil, then reduce to a simmer. Simmer for 10 minutes, then pour it into the skillet over the cooked chicken. Mix well to coat and let simmer while you prepare the rest.
Lightly steam your broccoli then toss in olive oil and sea salt and black pepper to taste.
Turn the heat off of the chicken (the sauce should be cooked down and thickened by now. If it isn't, simmer a bit longer). Divide the broccoli between bowls and top with the orange chicken. Sprinkle with sesame seeds and serve. Enjoy!
Prep Ahead: Mix the sauce up in a mason jar and store in the fridge until ready to cook. Steam the broccoli in advance and warm before serving.
Vegan & Vegetarian: Use chickpeas or tofu instead of chicken.
Leftovers: Keeps well in the fridge up to 3 days.
More Carbs: Serve with rice, quinoa or sweet potatoes.
Make It Faster : Buy pre-sliced chicken breast and pre-chopped broccoli florets (fresh or frozen) in the bag.