Whole30 Orange Chicken and Rice
Whole30 Orange Chicken and Rice is a vibrant and guilt-free twist on a classic takeout favorite, perfect for those following a Whole30 lifestyle. Juicy chicken thighs are pan-seared to golden perfection and coated in a tangy, citrus-packed orange sauce made with fresh orange juice, zest, coconut aminos, and a touch of ginger for a burst of flavor in every bite. Served over tender cauliflower rice, this dish is not only grain-free and gluten-free but also paleo-friendly and packed with wholesome ingredients. Finished with sliced green onions for a pop of color and freshness, this quick and easy recipe comes together in just 35 minutes, making it a dinner delight that's as nutritious as it is delicious.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 cup orange juice
- 1 zest of orange
- 0.25 cup coconut aminos
- 2 tablespoons rice vinegar
- 3 garlic cloves, minced
- 1 teaspoon ground ginger
- 2 tablespoons arrowroot powder
- 2 tablespoons water
- 2 tablespoons avocado oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 green onions, thinly sliced
- 4 cups cauliflower, riced
Instructions
1. Cut the chicken thighs into bite-sized pieces. Season with salt and black pepper.
2. In a small bowl, whisk together orange juice, orange zest, coconut aminos, rice vinegar, minced garlic, and ground ginger.
3. In another small bowl, mix together arrowroot powder and water to create a slurry.
4. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
5. Add the remaining tablespoon of avocado oil to the skillet. Pour in the orange sauce mixture and bring to a simmer.
6. Stir in the arrowroot slurry slowly, mixing constantly until the sauce thickens, about 1-2 minutes.
7. Return the cooked chicken to the skillet and toss to coat in the orange sauce. Reduce heat to low and let simmer for another 2-3 minutes.
8. In a separate pan, lightly sauté the cauliflower rice with a dash of salt and pepper over medium heat until slightly tender, about 3-5 minutes.
9. Serve the orange chicken over a bed of cauliflower rice. Garnish with sliced green onions and additional orange zest if desired.
Nutrition Facts
Calories |
1623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2857 mg | 124% | |
| Total Carbohydrate | 92.2 g | 34% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 46.5 g | ||
| Protein | 135.0 g | 270% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 291 mg | 22% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3726 mg | 79% | |
*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.
