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 takeout meal that’s low-carb and packed with wholesome ingredients you can feel good about devouring.
- Mixing bowls
In a mixing bowl, combine all sauce ingredients and whisk well. Set aside. In 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.
This cozy and comforting Paleo chili recipe is filled with ground meat and a ton of veggies to keep you full and satisfied. It’s a Whole30-friendly chili and AIP-compliant, too, with no tomatoes and no beans.
For ground meats: I recommend bison, pork, or beef or a mix! (I used bison and pork).