Orange Chicken Bowl (Healthy Meal Prep Bowls)

Orange Chicken Bowl (Healthy Meal Prep Bowls)

Orange Chicken Bowls that are truly one of my favorite healthy lunch or dinner ideas! With 41 grams of protein and a few simple ingredients, these bowls are made in just 40 minutes. Made with crispy, lightly fried cubed chicken tossed in an orange honey sauce, then added to fluffy rice and stir-fried veggies, even my kids love this recipe! Whether you’re making them for meal prep or an easy healthy dinner recipe, I know you're going to be obsessed with these easy meal prep bowls. Every bite is SO good!

Course Dinner, Lunch, Dinner, Appetizer, Main Course

Cuisine American, Asian

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings Bowls

Calories 608kcal

Author Christine McMichael

Equipment

Non-Stick Skillet

Ingredients

Chicken

1/3 cup tapioca starch or potato starch
1 teaspoon garlic powder
1/2 teaspoon ginger
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium boneless skinless chicken breasts cubed, about 3 cups or 1 1/2 pounds
2 Tablespoons avocado oil

Sauce

1-2 Tablespoons freshly squeezed orange juice
2 teaspoons orange zest
1/3 cup honey
1 Tablespoon tomato paste
1 Tablespoon tamari or soy sauce, coconut aminos
1 teaspoon sesame oil
1 teaspoon minced garlic
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon pepper

Veggies

2 Tablespoons avocado oil
2 cups chopped broccoli
1 cup sliced bell peppers about 2 medium peppers
1 cup sliced onion
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

Bowls

2 cups cooked jasmine rice
1 medium green onion stalk chopped, for garnish

Instructions

In a medium bowl combine tapioca starch, garlic powder, ginger, salt, and pepper.
Add in the cubed chicken and toss until well coated.
In a large non-stick skillet, add the avocado oil, heat over medium-high heat, and add in the chicken.
Let pan fry for 5-8 minutes before flipping and cooking for another 5-8 minutes (or until the outsides are golden brown and the chicken is fully cooked). Once cooked stir a bit to break up the pieces.
While the chicken cooks – In a large bowl mix the sauce ingredients, and set aside about 1/4 cup of the sauce.
Transfer to a paper towel to allow any excess oil to drip off.
Once the oil has dripped off the chicken add it to the large sauce bowl and toss/mix until fully coated.
Add more avocado oil to the pan and bring up to medium-high heat.
Add in the broccoli, bell peppers, and onions, cooking for about 15 minutes.
Add the seasonings, then cook for another 4-5 minutes, stirring occasionally, until the veggies start to soften.
While the veggies cook, divide the rice equally between 4 bowls or meal prep containers.
Assemble the bowls – evenly divide the veggies and chicken, and top with chopped green onions. Drizzle each bowl with the extra sauce and enjoy!

Video

Nutrition