Bright, tangy, and protein rich, this skillet meal delivers clean energy without the sugar crash. It pairs lean chicken with a real orange sauce that balances citrus, ginger, and garlic for a light but satisfying dinner.

Chicken supplies complete protein for muscle repair and steady appetite control. Fresh orange brings vitamin C to support immunity and iron absorption. Ginger and garlic add antioxidants that calm the gut and brighten flavor. A small splash of honey rounds out the acidity without turning it into candy.

This is quick comfort that still cares for your metabolism and focus.

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‍Ingredients

Chicken
2 chicken breasts or 4 thighs, cut into bite size pieces
1 tablespoon olive oil
Salt and black pepper

Sauce
Juice of 1 large orange, about 6 tablespoons
Zest of 1 orange
2 teaspoons rice vinegar or apple cider vinegar
1 to 2 teaspoons honey or maple syrup
1 teaspoon grated fresh ginger
1 garlic clove, minced
1 teaspoon low sodium tamari or soy sauce
1 teaspoon cornstarch mixed with 2 teaspoons water

Veg add ins
1 red or yellow bell pepper, sliced
1 small head broccoli, cut into small florets
2 green onions, sliced

Optional toppings
Toasted sesame seeds
Fresh cilantro or parsley

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Instructions

1. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium high heat. Sear chicken until lightly browned and cooked through. Transfer to a plate.
2. In the same pan add bell pepper and broccoli with a splash of water. Cook 3 to 4 minutes until crisp tender.
3. Whisk orange juice, zest, vinegar, honey, ginger, garlic, and tamari. Stir in the cornstarch slurry.
4. Return chicken to the skillet. Pour in the sauce and simmer 1 to 2 minutes until glossy and slightly thickened.
5. Fold in green onions. Taste and adjust salt, pepper, or honey.
6. Sprinkle sesame seeds and herbs. Serve over cauliflower rice, brown rice, or quinoa.

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Quick FAQ

Can I make it gluten free
Use tamari or coconut aminos instead of soy sauce.

Can I use frozen vegetables
Yes. Add them straight to the hot pan and cook off any extra moisture before adding the sauce.

How do I make it spicier
Stir in red pepper flakes or a little chili paste with the sauce.

Can I meal prep this
Yes. It keeps well in the fridge for up to three days. Store the grain on the side to keep textures fresh.

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