Paleo Orange Chicken and Rice
Elevate your weeknight dinner game with this irresistible Paleo Orange Chicken and Cauliflower Rice recipe, a wholesome take on a beloved classic! Tender, bite-sized chicken thighs are lightly coated in a seasoned coconut flour mixture, pan-fried to golden perfection, and drenched in a citrusy sauce made with fresh orange juice, honey, garlic, and ginger for the ultimate sweet and savory balance. This healthy recipe swaps traditional rice for low-carb cauliflower rice, cooked just right for a light but satisfying base. With the addition of coconut aminos and arrowroot starch to keep it gluten-free and paleo-friendly, this dish is as nutritious as it is flavorful. Ready in under 45 minutes, it’s a vibrant dinner option perfect for busy nights that doesn’t compromise on taste. Don’t forget a sprinkle of green onions on top for a fresh, zesty finish!
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 0.25 cup Coconut aminos
- 0.5 cup Fresh orange juice
- 1 tablespoon Orange zest
- 3 tablespoons Honey
- 3 pieces Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 0.25 cup Coconut flour
- 2 tablespoons Arrowroot starch
- 2 tablespoons Olive oil
- 1 teaspoon Sesame oil
- 4 cups Cauliflower, riced
- 2 tablespoons Green onions, sliced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a bowl, combine coconut aminos, orange juice, orange zest, honey, minced garlic, and grated ginger to make the sauce. Set aside.
In a separate bowl, mix coconut flour, salt, and black pepper. Dredge the chicken pieces in the flour mixture, ensuring they are evenly coated.
Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook until they are golden brown on all sides, about 6-8 minutes.
Reduce the heat to low and pour the prepared sauce over the chicken. Stir well to coat the chicken with the sauce.
In a small bowl, dissolve arrowroot starch in 1 tablespoon of water, then add it to the skillet. Stir continuously until the sauce thickens, about 2-3 minutes. Remove the skillet from heat.
In another large skillet, heat sesame oil over medium heat. Add the riced cauliflower and cook, stirring occasionally, until tender, about 5-7 minutes.
Divide the cauliflower rice among four plates and top with the orange chicken.
Garnish with sliced green onions before serving.
Nutrition Facts
Calories |
2547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.2 g | 159% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 3088 mg | 134% | |
| Total Carbohydrate | 163.9 g | 60% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 90.4 g | ||
| Protein | 198.8 g | 398% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 308 mg | 24% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 4227 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
