Orange Chicken with Broccoli Rice

Recipe Created by Our Partner Alison Marras
Crispy chicken smothered in a thick orange sauce on top of tender broccoli rice is a delicious and easy meal to please everyone. It’s the ultimate fakeout meal that’s low-carb and packed with wholesome ingredients you can feel good about devouring.
Prep Time: 10 minutes | Cook Time: 15 minutes | Serves 4
Paleo, Whole30-friendly, AIP-friendly, Keto-friendly
What You'll Need
Orange Sauce
½ cup fresh orange juice
1 Tbsp fresh orange zest
1 tsp raw honey (omit for Whole30)
2 Tbsp coconut aminos
2 garlic cloves, minced
½ tsp arrowroot flour/powder
Chicken and Broccoli Rice
2 lbs Grass Root Chicken Breasts
1 tsp arrowroot flour
½ tsp baking soda
½ tsp garlic powder
¼ tsp sea salt
2 Tbsp extra-virgin olive oil, divided
4 cups broccoli rice (fresh or frozen)
½ tsp garlic powder
2 Tbsp scallions, sliced
The Recipe
-
In a mixing bowl, combine all sauce ingredients and whisk well. Set aside.To a separate mixing bowl, combine chicken pieces, arrowroot, baking soda, sea salt, and garlic powder. Mix well until the chicken pieces are coated evenly and set aside.
- Heat a skillet over medium and add 1 Tbsp olive oil. Once heated, saute the broccoli rice, mixing well until tender (approx. 3-4 mins.) and add cooked broccoli rice to serving bowls.
- Next, to the same skillet, add another Tbsp of olive oil over medium, and once heated, add the chicken. Stir well for 5-7 minutes until the chicken is golden on all sides and cooked through.
- Next, pour the orange sauce over the chicken and mix well, reducing the heat to medium-low and scraping up any browned bits. The sauce will thicken as it cooks for 1 minute or so, keep stirring until thick and covering the chicken. Serve chicken over broccoli rice and garnish with sliced scallions. Leftovers will keep for up to 4 days when stored in the refrigerator in an airtight container.