With warmer temperatures outside, it is finally feeling like spring! In my house, the longer days mean it’s time to switch up the dinner recipe routine. This easy orange chicken bowl recipe is perfect for this time of year as the oranges are in season and it’s done in less than 20 minutes, so we can enjoy more time outside! Let’s not forget that it is cheaper than ordering Chinese takeout (who doesn’t love to save money?)
The base of this orange chicken bowl is cauliflower rice. If you are on a strict diet, I highly recommend making this yourself. Turning cauliflower into rice is super simple and you can rest easy knowing there are no additives in your rice that will give you any troubles. Just wash your head of cauliflower thoroughly and make sure it is dried. Then either grate it with a cheese grater or cut it into cubes and put it into your food processor. DONE!
If you are in a time crunch (or perhaps just super busy with kids, work, life, etc.) you can typically find pre-riced cauliflower in the produce section at your local grocery store. It will still be raw and need to be cooked to your desired texture, but it will save you time and additional cleanup. You will pay more for this convenience, but hey… sometimes TIME IS MONEY.
You can either enjoy your rice raw or you can cook it. I personally prefer mine cooked. Heat a large skillet over medium heat and add in about a tablespoon of your favorite oil. Cover the pan with a lid to steam the cauliflower and make it more tender. Cook for 5 minutes or until your preferred texture. Season with salt and pepper if desired.
Now I know what you are thinking, “What about the frozen cauliflower rice”? YEAH! This is the easiest way to make it. There are many different brands out there, so if you are choosing to go this route, be sure to read the ingredient label and know what additives are in that bag. If you are unfamiliar with reading ingredient labels, check out Understanding Food Labels. It does sound pretty darn easy to just throw that little bag into the microwave for a few minutes and be done!
Which brings me to my next ingredient… The Broccoli!! You can either buy fresh broccoli and steam it yourself. OR buy a bag of frozen broccoli and cook it according to the directions on the package. Fresh vegetables are the obvious healthy choice. However, they are not always readily available depending on the time of year or where you live. Sometime, the frozen options (which can be organic with no additives and equally as nutritious) are actually cheaper and more affordable than buying fresh! You will need to read the ingredient labels though to make sure there are no preservatives or additives that will go against your current diet restrictions.
Whichever method you chose, it is totally your decision. The best part? No one else will know if you hand grated that head of cauliflower or threw that bag of broccoli into the microwave. It’s your little secret!
- 1 lb chicken breast, but into 1-inch cubes (bite size pieces)
- 1 Tbsp arrowroot starch
- 2 Tbsp avocado oil
- 1 clove of garlic, minced
- 1 thumb of ginger, minced
- ½ tsp salt
- ½ tsp black pepper
- 2 Tbsp green onion, sliced (for topping)
- ¾ Cup fresh squeezed orange juice
- 2 tsp fresh orange zest
- 2 Tbsp coconut aminos
- 1 tsp apple cider vinegar
- 1 Tbsp honey
- 1 tsp salt
- 3 Cups cauliflower rice
- 3 Cups steamed broccoli
How to Make this Delicious 15-minute Meal
- Season cubed chicken with salt and pepper. Coat in arrowroot starch.
- Heat avocado oil in large pan over medium heat. Add the chicken, turning every couple of minutes until cooked through and crispy. About 4-5 minutes. Set aside.
- Whisk together the sauce ingredients in a small bowl while chicken is cooking.
- Add the ginger and garlic to the pan and cook until fragrant. About 2-3 minutes.
- Coat the chicken in the sauce. Add to pan and simmer for about 4 minutes or until thickened.
- Assemble bowls, starting with cauliflower rice. Add broccoli and chicken. Drizzle with remaining sauce in pan. Top with additional orange zest and green onions.