1.0cup (2.5 oz / 71g)broccoli, cut into small florets
1.0lb (16.0 oz / 454g)boneless, skinless chicken breasts, cut into small strips
1.0tbsp (0.5 oz / 14g)coconut oil
0.1tsp (0.5g)freshly ground black pepper
1.0mediumorange, freshly juiced (approx. 0.25 cups / 2.0 oz / 59g of liquid)
0.1tsp (0.5g)sea salt
0.5tbsp (0.25 oz / 7g)fresh ginger, finely minced
2.0tbsp (1.0 oz / 28g)apple cider vinegar
Size Your Florets Wisely: Because this recipe relies on the pan juices (orange juice and apple cider vinegar) to lightly steam the broccoli, make sure to cut your florets quite small. Large chunks will remain raw in the center while the chicken overcooks.
Control the Heat: Keep the skillet at a true medium-high heat to get a nice sear on the chicken early on. If the pan gets too dry before the broccoli is tender, add a splash of water or extra orange juice rather than turning down the heat.
