Whole30 Orange Chicken and Rice

Savor the bold, citrusy flavors of this Whole30 Orange Chicken and Rice, a wholesome twist on a takeout classic! Tender, bite-sized chicken thighs are coated in a glossy, tangy sauce made with fresh orange juice, orange zest, garlic, and coconut aminos, delivering a naturally sweet and savory balance without any added sugar. Served over a bed of light and fluffy cauliflower rice, this easy one-pan meal is gluten-free, paleo-friendly, and perfect for meal prep or a quick weeknight dinner. A garnish of crisp green onions and a hint of fresh zest completes this vibrant dish, making it a satisfying and nourishing option for anyone on a Whole30 journey or simply looking to enjoy a clean, flavorful recipe.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

1. Cut the chicken thighs into bite-sized pieces. Season with salt and black pepper.

Step 2

2. In a small bowl, whisk together orange juice, orange zest, coconut aminos, rice vinegar, minced garlic, and ground ginger.

Step 3

3. In another small bowl, mix together arrowroot powder and water to create a slurry.

Step 4

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.

Step 5

5. Add the remaining tablespoon of avocado oil to the skillet. Pour in the orange sauce mixture and bring to a simmer.

Step 6

6. Stir in the arrowroot slurry slowly, mixing constantly until the sauce thickens, about 1-2 minutes.

Step 7

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.

Step 8

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.

Step 9

9. Serve the orange chicken over a bed of cauliflower rice. Garnish with sliced green onions and additional orange zest if desired.

Nutrition Facts

Serving size	(1593.1g)

Amount per serving	% Daily Value*
Calories	1622.8

Total Fat 80.1g	0%
Saturated Fat 18.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 567.0mg	0%
Sodium 2856.7mg	0%
Total Carbohydrate 92.2g	0%
Dietary Fiber 17.0g	0%
Total Sugars 46.5g
Protein 135.0g	0%

Vitamin D 31.8IU	0%
Calcium 291.1mg	0%
Iron 8.4mg	0%
Potassium 3726.3mg	0%

*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.

Source of Calories

Fat: 44.2%

Protein: 33.1%

Carbs: 22.6%