“Food, like many things that give us warmth in our lives, is known to comfort. It is sought after + indulged in to provide us a temporary emotional safety blanket. And that’s ok when it is made with as much thought and consideration as the comfort we seek.” – ME when thinking about this recipe rehab


I am a savory person at-heart when it comes to my food cravings + have an incredible love for Asian flavor profiles. If you haven’t noticed, I also love to stuff things and wrap them up in creative ways. I approach my recipe rehabs with thoughts of nutrition, flavor, + creativity- this dish is perfect for weekly meal prep or a fresh meal in under 30 minutes.

I cut the sugar + sodium (mostly made within the sauce itself) and offered options to make it more filling with added vegetables + whole grains. Make it your own by going with my suggestions and don’t waste any food by checking out how I repurpose my leftovers to save time + $. 



makes 4 servings

Prep Time: 10 minutes | Cook Time: 15 minutes


  • 1 ½ LB skinless, boneless chicken breasts; chopped into 1-inch cubes
  • 2 tsp toasted sesame oil, for cooking
  • 1 head green or purple cabbage, leaves removed for “wraps” + the rest shredded
  • 1 head broccoli (cut into florets) or snow|snap peas
  • 4 scallions, chopped

For the Sauce:

  • 1TB orange zest
  • cup orange juice
  • 2TB coconut aminos
  • 1tsp grated ginger
  • 3TB apple cider vinegar or brown rice vinegar
  • ½tsp arrowroot starch
  • Red pepper flakes, to taste
  • 1 tsp garlic, minced

To Top: optional, noted below are per individual servings

  • 1 TB hemp hearts
  • 1 TB raw sesame seeds, I use black or white
  • 1 to 1 ½ cups raw veggies, chopped (I love chopped radish + jicama with shredded carrot + cabbage)
  • 3 avocado slices

To Mix: optional

  • ½ cup of cooked whole grains

To Cook:

  1. Chop the veggies according to the instructions (including any toppings.) Set aside.
  2. Make the sauce: in a saucepan over medium heat, add in the ginger + garlic- saute for 30 seconds-1 minute. Stir in the aminos, orange juice, vinegar, + zest- bring to a boil, reduce the heat. Mix the starch with a dash of water in a small bowl. Add into the saucepan, stirring, simmer for 10-15 minutes or until sauce thickens. Add red pepper flakes, to taste.
  3. At the same time between “stirs”- in a large wok or skillet over medium heat, heat the sesame oil for 30 seconds. Toss in the chicken + cook for 7-8 minutes or until cooked through.
  4. Meanwhile, steam the broccoli. See microwave quick prep notes below.
  5. Toss the broccoli, chicken, scallions, + chicken together in bowl- pour the sauce over it + mix well. (Note the below recommendation to wait to add raw veggies until serving.)
  6. Serve in cabbage leaves with the toppers + any whole grain of your choosing.


473 kcal              |                  351 kcal

25g fat                 |                 20g fat

790mg sodium  |             160mg sodium

19.5g sugars       |                 8g sugars

20g protein        |                18g protein

THE DIFFERENCE: most notable here is how much lower in inflammatory ingredients my version of the dish is without as much sodium and sugar. Not to mention, saving over 100 calories/serving, but walking away full thanks to the raw/cooked veggies and whole grains.


The goal is to give you the most nutrients possible to uplift your health without sacrificing flavor, fulness, or even, the beauty on your plate.

In this recipe…

  • Make with steamed broccoli so no oils/fats are needed for cooking
  • Add flavor and crunch with scallions on top
  • Add raw veggies with the wraps + bulk the recipe up by adding in shredded cabbage
    • Optional add-ins for color + more veg: shredded carrot, radish, jicama, mung bean sprouts…
  • Add healthy fats with diced or sliced avocado + 1 TB hemp hearts/serving
  • Skip the white rice or pasta + instead add in quick-cooked whole grains in the form of brown or black rice or lower carb options like cauliflower rice or kelp noodles


Our lives can’t + shouldn’t be spent scrambling for time + effort to plan, shop for, + prep healthy meals. I’ve got you.

For the chicken:

  • Bulk cook chicken breasts for the week (in a neutral flavor like low-sodium, organic chicken stock or extra virgin olive oil with lemon)
    • In this recipe, then you would store the pre-made chicken in the sauce overnight or toss it together when serving (makes a lighter flavor)


  • Buy a rotisserie chicken, peel off the skin, + hand shred

For the sauce:

  • DIY sauce for a low-sugar option
    • Instead of using added sugar, I simply used real orange juice + other ingredients to fortify the flavor.
  • Store-bought sauce (how to shop the “best” options)
    • Check the label. Ingredient lists have the most used ingredients listed as one of the first 3. If it is a sugar or sugar substitute, skip it.
  • Other tips:
    • Buy pre-cut broccoli + any veg you are choosing to use
      • I pre-chop all veggies for the week on Sundays + store them in Produce Saver containers until ready-to-use. Saves time + $ by keeping them fresh, longer.
    • Purchase the quick-steam brown or “forbidden” black rice bowls by Annie Chun’s or Lotus Foods (Serving size note: 1 meal = ½ of a container)


Whether it is a designated meal prep day for the week or cooking meals fresh, there are tips to make your prep time efficient and your meal plan + storage effective.

  • Microwave steam the broccoli.
    • How-To: cut into florets, place in a glass Tupperware dish, place 1-2 inches of water in the bottom, steam until tender (4+ minutes)
  • Before separating cabbage leaves, hack off the bottom.
    • Note: the top few may rip. I use a butter knife to slip up from the bottom to start it.
  • When storing, keep the ingredients separate until serving.
    • Store the raw veggies in a small Tupperware or reusable baggie
    • Store the cabbage leaves in a baggie or wrapped in moist paper towels
    • Cooked veggies + chicken should be in its own Tupperware container.
      • NOTE: there are meal prep Tupperware containers that have sections in them to store things without touching.


Sometimes you just don’t want the same exact thing for your leftovers + I always make sure my groceries are used so there is no waste at the end of the week. Using the same ingredients with a twist is a great way to accomplish both!

  • BROCCOLI: I chop extra broccoli to use in breakfasts for the week to start off with some fiber-filled greens
    • 1 cup steamed broccoli with 3 scrambled egg whites, 1 TB grated Parmesan cheese, Himalayan crystal salt + pepper
    • ½ brown rice bowl (microwave steamed) with ½ cup steamed broccoli, dash of teriyaki sauce, red pepper flakes, 1 TB hemp hearts, 1 egg over-easy or soft-boiled (during meal prep, soft- or hard-boil eggs for the week)
  • RAW VEGGIES: prep a slaw with the cabbage leaves remaining by shredding + adding in any other raw veggies you have (julienned, cut into matchsticks, or shredded) and use it as a base for other meals
  • CHICKEN: take the prepared chicken leftovers + make them into Nori wraps by adding raw veggies + a drizzle of tahini or into a kelp noodle pasta bowl with any veggies you choose + a bit of a teriyaki or coconut amino drizzle.
Happy, Healthy Meal Prep!