Ingredients

The following ingredients have 4 Servings
  • 1 lb chicken tenderloins (or chicken breast)
  • 3 tbsp extra virgin olive oil
  • 1 cup orange juice (no sugar added)
  • 1/4 cup low sodium chicken broth
  • 1/2 cup coconut aminos
  • 2/3 cup gluten free rolled oats (or gluten free oat flour or arrowroot flour for Paleo)
  • 1/2 tsp garlic powder
  • 1/2 tsp ginger powder
  • 2 green onions (diced)
  • 4 cups broccoli florets

Instruction

  • Preheat a large skillet to medium heat and add the extra virgin olive oil.
  • Chop the chicken into 1-inch cubes, set on a plate and pat dry.
  • Place the oats in a blender and blender 1 minute or until it becomes a flour like consistency. Transfer the oats to a plate. Coat each chicken piece with the flour then place in the preheated skillet.
  • Cook 3-4 minutes then flip and cook another 3-4 minutes or until browned on each side then remove and place on a clean plate. You may need to do this in batches depending on how large your skillet is.
  • In a bowl, whisk together the orange juice, chicken broth, coconut aminos, ginger powder and garlic powder then place in the skillet and bring to a boil fro 15 minutes.
  • Stir the sauce every few minutes. It will start to thicken and you will know it is done when it's a syrup-like consistency. Add the chicken and sliced green onions to the skillet once the sauce is done and stir to combine.
  • While the sauce cooks, cook the broccoli by steaming in a pot with water for 5 minutes or by cooking according to your desire.
  • Serve the chicken with sauce and broccoli immediately or store in the refrigerator up to 5 days.