Go Back
Print Pin
5 from 1 vote

Orange Chicken and Broccoli Rice Bowls

Using gluten-free tamari will make this orange marinade gluten-free and paleo friendly. But, you can always use regular soy sauce or Braggs liquid aminos for the same salty flavor if gluten isn't a concern. And grilling orange slices adds an extra sweetness and caramelization to the finished dish.
Course Main Course
Cuisine American
Keyword Broccoli Rice Bowls
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

For the Orange Marinade

  • ½ cup peeled mandarin orange slices plus more for garnishing or topping
  • 2 tablespoons chili garlic sauce or Sriracha
  • 1 tablespoon lime juice
  • 3 tablespoons orange marmalade
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cloves garlic pressed or minced
  • ⅓ chopped red onion or shallot plus more for garnishing
  • 3 tablespoons rice wine vinegar
  • ¼ cup avocado oil or olive oil
  • 3 tablespoons tamari or soy sauce
  • 1 pound boneless skinless chicken breasts

For the Broccoli Rice

  • 1 pound broccoli florets blended or blitzed fine in the food processor
  • 1-3 tablespoons sesame oil to taste
  • 2 tablespoons toasted sesame seeds
  • Toppings
  • Fresh or grilled mandarin orange slices
  • Crushed red chili flakes
  • Fresh basil or cilantro
  • Tamari or soy sauce

Instructions

  • To make the marinade, blend the orange slices, chili sauce, lime juice, orange marmalade, salt, pepper, garlic, onion, and rice wine vinegar in a blender or food processor until mixed well. Add the olive oil and tamari or soy sauce and blend again until creamy.
  • Place the chicken breasts in a large bowl or gallon freezer bag and pour over the marinade jsut to cover, reserving ½ cup or more for using as a dressing for the bowls. Refrigerate the chicken for 20 minutes or overnight.
  • Preheat the oven to 425°F or the grill to high heat. If baking, bake the chicken for 20-25 minutes and set the oven to broil for the last minute or two of baking.
  • If grilling, place the chicken breasts on the hot grill. Cover and cook for 10 minutes then flip the chicken and cook for 5 minutes. Turn off one side of the grill and move the chicken to the other side and cook for 10 more minutes or until the breasts have an internal temperature of 165 degrees. The length of cooking time will depend on the thickness of the breasts. Remove from the grill and allow to rest for 5 minutes before slicing.
  • To make the broccoli rice, steam the blitzed broccoli in a microwave-safe bowl with sesame oil for 45 seconds. Toss and taste before adding more sesame oil to taste. Top with the sesame seeds and season with salt and pepper to taste.
  • To serve, divide the broccoli rice among the bowls, then add the chicken, fresh or grilled orange slices and garnish with lime, red chili flakes, and fresh cilantro or basil. Drizzle with the reserved sauce and eat up.