Paleo Orange Chicken and Rice
Experience the perfect balance of tangy and savory with this Paleo Orange Chicken and Rice recipe, a wholesome twist on a beloved takeout classic. Featuring tender, golden-brown chicken thighs coated in a luscious sauce made from fresh orange juice, coconut aminos, and a touch of honey, this dish is a flavor-packed delight that’s entirely gluten-free and refined sugar-free. Paired with nutrient-rich cauliflower rice, lightly sautéed in sesame oil for a hint of nuttiness, it’s a low-carb, paleo-friendly alternative that doesn’t skimp on taste. With just 45 minutes total prep and cook time, this one-pan meal is perfect for weeknight dinners or meal prep. Garnished with vibrant green onions for added freshness, it’s a deliciously clean and satisfying way to enjoy your favorite comfort food.
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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
Directions
Step 1
Cut the chicken thighs into bite-sized pieces and set aside.
Step 2
In a bowl, combine coconut aminos, orange juice, orange zest, honey, minced garlic, and grated ginger to make the sauce. Set aside.
Step 3
In a separate bowl, mix coconut flour, salt, and black pepper. Dredge the chicken pieces in the flour mixture, ensuring they are evenly coated.
Step 4
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.
Step 5
Reduce the heat to low and pour the prepared sauce over the chicken. Stir well to coat the chicken with the sauce.
Step 6
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.
Step 7
In another large skillet, heat sesame oil over medium heat. Add the riced cauliflower and cook, stirring occasionally, until tender, about 5-7 minutes.
Step 8
Divide the cauliflower rice among four plates and top with the orange chicken.
Step 9
Garnish with sliced green onions before serving.
Nutrition Facts
| Serving size | (1753.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2547.1 |
| Total Fat 124.2g | 0% |
| Saturated Fat 31.6g | 0% |
| Polyunsaturated Fat 8.5g | |
| Cholesterol 850.5mg | 0% |
| Sodium 3087.6mg | 0% |
| Total Carbohydrate 163.9g | 0% |
| Dietary Fiber 29.5g | 0% |
| Total Sugars 90.4g | |
| Protein 198.8g | 0% |
| Vitamin D 47.6IU | 0% |
| Calcium 307.9mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 4227.0mg | 0% |
Source of Calories