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.
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.
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)
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.
Add the olive oil and tamari and blend again until creamy.
Add the chicken pieces in a single layer in a casserole dish and pour the marinade over the chicken.
Place the dish in the refrigerator and marinate at least 20 minutes.
Preheat the oven to 425ºF (218ºC). Bake the chicken for 20 to 25 minutes. Set oven to broil for the last minute of cooking.
To make the broccoli rice, steam the blended broccoli in a microwave-safe bowl with sesame oil for 45 seconds.
Add the sesame seeds to the rice, and salt and pepper to taste.
Equally divide the broccoli rice amount the bowl, then add the chicken.
Garnish with the orange slices, red chili pepper flakes, and cilantro. Drizzle on extra tamari or use for dipping.
Suggested toppings: Lime slices, crushed red chili pepper flakes, cilantro, tamari.