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Paleo Orange Chicken Recipe
This paleo orange chicken tastes incredible and it's good for you, too! Tender chicken thighs are simmered in a sweet and sticky homemade orange glaze and served over a bed of low-carb cauliflower rice. It's a simple paleo recipe the whole family will enjoy. Ready in just 25 minutes!
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 servings
Calories: 371 kcal
Course:
Dinner
Cuisine:
Asian
Ingredients
- 1 1 tablespoon avocado oil
- 8 8 bone-in chicken thighs skinless
- ¼ ¼ teaspoon sea salt
- ¼ ¼ teaspoon black pepper
The orange sauce
- ½ ½ cup orange juice
- 2 2 tablespoons honey
- 1 1 tablespoon EACH: sesame oil and coco aminos can sub soy sauce for non-paleo
- 1 1 teaspoon tapioca starch
- ¼ ¼ teaspoon chili flakes
- 1 1 pinch Turmeric for color
- 1 1 inch piece of ginger grated on a microplane or very finely minced
- 2 2 cloves garlic grated on a microplane or very finely minced
- Toasted sesame seeds, cilantro, and orange wedges, to serve
The Cauliflower Rice
- 1 1 tablespoon avocado oil
- 1 1 medium cauliflower riced (a food processor makes quick work of this!)
- 1 1 clove garlic very finely minced
- ¼ ¼ teaspoon sea salt
Instructions
- Heat the oil in a large frying pan over medium-high heat. Dry the chicken with paper towels and then season them with salt and pepper. Sear the chicken thighs for 3-5 minutes on each side, or until both sides are well browned. Remove the pan from the heat.
- While the chicken is searing, prepare the orange glaze. In a medium-sized bowl, whisk the orange juice, honey, sesame oil, soy sauce, tapioca starch, chili flakes, turmeric, ginger, and garlic.
- Pour the sauce over the seared chicken and bring it to a boil. Lower the heat so that the chicken is barely simmering, cover the pan, and let it cook for 10 minutes. Flip the chicken over and cook for another 10 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Cup of Yum
Cauliflower rice
- While the chicken is cooking, prepare the rice. Heat the oil in a large frying pan over medium heat. Add the grated cauliflower and cook for 5 minutes, or until the cauliflower no longer tastes raw. Add the garlic and sea salt and toss well.
- Serve the orange chicken with cauliflower rice and some sesame seeds, cilantro, and orange wedges.
Cup of Yum
Nutrition Information
Serving
1 serving = ¼ of the recipe
Calories
371kcal
(19%)
Carbohydrates
18g
(6%)
Protein
43g
(86%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
194mg
(65%)
Sodium
770mg
(32%)
Potassium
965mg
(28%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
87IU
(2%)
Vitamin C
70mg
(78%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 371
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 371kcal | 19% |
| Carbohydrates | 18g | 6% |
| Protein | 43g | 86% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 194mg | 65% |
| Sodium | 770mg | 32% |
| Potassium | 965mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 70mg | 78% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.