Orange Chicken and Broccoli Rice Bowls
Yield: 4 servings
Calories: 345kcal
Orange chicken and broccoli rice bowls are a gluten-free meal loaded with sweet and savory spicy flavors.
Ingredients
- ⅓ cup (60 g) peeled mandarin oranges
- 1 tablespoon (15 ml) chili sauce, or Sriracha
- 1 tablespoon (15 ml) lime juice
- 3 tablespoons (45 ml) orange marmalade
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon minced garlic
- ¼ cup (40 g) chopped red onion
- 3 tablespoons (45 ml) rice wine vinegar
- ¼ cup (60 ml) olive oil
- 3 tablespoons (45 ml) gluten-freee tamari
- 16 ounces (454 g) boneless skinless chicken breast
- 1 pound (454 g) broccoli florets
- 2 teaspoons (10 ml) sesame oil
- 1 tablespoon (10 g) sesame seeeds
Instructions
- Make the Marinade - To a food processor or blender, process the orange slices, chili sauce, lime juice, orange marmalade, salt, pepper, garlic, red onion, and rice wine vinegar until thoroughly mixed. Add the olive oil and tamari and mix until creamy.
- Marinate the Chicken - Add the chicken pieces to a casserole dish and pour the marinade over the chicken. Marinate for at least 20 minutes. Cover and refrigerate if not cooking within that time.
- Bake - Preheat the oven to 425ºF (218ºC). Bake the chicken for 20 to 25 minutes. Set the oven to broil for the last minute of cooking.
- Make the Broccoli Rice - Add the florets to a food processor and pulse until small pieces are formed. Add the broccoli rice to a microwave-safe bowl. Add the sesame oil and stir to combine. Cover and cook in the microwave for 45 seconds. It should be steamed; add more time as needed. Add the sesame seeds to the rice. Season with salt and pepper to taste.
- To Serve - Equally divide the broccoli rice among serving bowls, then add the chicken.
Notes
- Suggested Toppings: Lime slices, orange slices, crushed red chili pepper flakes, cilantro, tamari.
- Storing: Refrigerate in an airtight container for up to 2 days.
Nutrition
Calories: 345kcal | Carbohydrates: 19g | Protein: 32g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 76mg | Sodium: 908mg | Potassium: 264mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1.5IU | Vitamin C: 71.8mg | Calcium: 40mg | Iron: 1.8mg
Recipe Link