For the Chicken:
- 3-4 chicken breasts
- 1 tbsp. coconut oil
- 1/2 tbsp. minced garlic
- 2 tsp. brown sugar
- 4 tbsp. orange juice
Pre-heat oven to 450 degrees. Spray baking pan with cooking spray and place chicken in pan. In a small skillet, melt coconut oil over medium heat. Add garlic and saute for a minute. Then, add the brown sugar and the orange juice. Pour sauce over chicken. Bake, uncovered, in pre-heated oven for 25-30 minutes or until chicken is done. Set chicken aside.
For the Stir Fry:
- 2 cups of vegetables (we used fresh asparagus, broccoli, and a frozen veggie blend with carrots, peas, corn, and green beans. You could use any vegetables you have on hand).
- 2 cups of prepared rice of choice ( I used jasmine rice)
- Soy Sauce (to taste)
- Garlic and Onion Powder (to taste)
- 1/4 cup of Orange Juice
Saute veggies in pan with a little water and soy sauce. Cover the skillet loosely with foil and let it cook on medium heat until vegetables are tender (about 8 minutes)
Add cooked rice and cooked chicken to skillet.
Add orange juice and any extra soy sauce, garlic and onion powder, etc.
Loosely cover and continue cooking for an additional 10 minutes on medium.