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 

1. 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.
   
   
2. 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.
   
   
3. 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.
   
   
4. 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.