ORANGE CHICKEN AND BROCCOLI RICE BOWLS

Orange chicken and broccoli rice bowls are a gluten-free meal loaded with sweet and savory spicy flavors. This dish is made with paleo-friendly ingredients. The chicken is baked instead of fried for a healthier meal.

One of the most popular dishes to order at a Chinese restaurant is orange chicken. Who doesn’t enjoy tender pieces of meat tossed in a sweet and tangy sauce? This version takes on a healthier spin, using gluten-free and paleo ingredients for a wholesome a satisfying meal.

The chicken marinates in a mandarin orange sauce loaded with bold and spicy Asian flavors that coat the meat. Instead of deep frying the smaller bites of chicken, whole lean chicken breast is roasted in the oven with the sauce. For those looking for a grain-free side dish option, steamed broccoli rice accompanies the tender chicken for a delicious protein and vegetable-packed meal all in one bowl!

Orange chicken is all about the sauce! For this recipe, the chicken gets a chance to marinate and infuse the flavors on the surface and then gets cooked right in the sauce.

The delicious liquid is a combination of fresh mandarin oranges, spicy chili paste, tamari, lime juice, garlic, red onion, rice wine vinegar and orange marmalade. I used only a tablespoon of chili paste because I’m a spicy food wimp, but double up if you want a strong kick!

ORANGE CHICKEN AND BROCCOLI RICE BOWLS RECIPE
Orange chicken and broccoli rice bowls are a gluten-free meal loaded with sweet and savory spicy flavors. This popular dish is made with paleo-friendly ingredients.

INGREDIENTS

• 1/3 cup mandarin oranges , (60g) peeled, plus more slices for topping
• 1 tablespoon chili sauce , (15ml) or Sriracha, 2 tablespoons for extra spicy
• 1 tablespoon lime juice , (15ml)
• 3 tablespoons orange marmalade , (45ml)
• 1/4 teaspoon kosher salt , plus more to taste
• 1/4 teaspoon black pepper , plus more to taste
• 1 teaspoon minced garlic
• 1/4 cup chopped red onion , (40g)
• 3 tablespoons rice wine vinegar , (45ml)
• 1/4 cup olive oil , (60ml)
• 3 tablespoons gluten-freee tamari , (45ml)
• 16 ounces boneless skinless chicken breast , (454g)
• 1 pound broccoli florets , (454g) blended in food processor
• 2 teaspoons sesame oil , (10ml)
• 1 tablespoon sesame seeeds , (10g)

INSTRUCTIONS

1. To make the marinade, blend the orange slices, chili sauce, lime juice, orange marmalade, salt, pepper, garlic, red onion, and rice wine vinegar in a blender or food processor until thoroughly mixed.
2. Add the olive oil and tamari and blend again until creamy.
3. Add the chicken pieces in a single layer in a casserole dish and pour the marinade over the chicken.
4. Place the dish in the refrigerator and marinate at least 20 minutes.
5. Preheat the oven to 425ºF (218ºC). Bake the chicken for 20 to 25 minutes. Set oven to broil for the last minute of cooking.
6. To make the broccoli rice, steam the blended broccoli in a microwave-safe bowl with sesame oil for 45 seconds.
7. Add the sesame seeds to the rice, and salt and pepper to taste.
8. Equally divide the broccoli rice amount the bowl, then add the chicken.
9. Garnish with the orange slices, red chili pepper flakes, and cilantro. Drizzle on extra tamari or use for dipping.

RECIPE NOTES
Suggested toppings: Lime slices, crushed red chili pepper flakes, cilantro, tamari.

Recipe Adapted : ORANGE CHICKEN AND BROCCOLI RICE BOWLS @ jessicagavin