Orange Chicken Bowl (Healthy Meal Prep Bowls)

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

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

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

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

2 cups cooked jasmine rice

1 medium green onion stalk (chopped, for garnish)

Directions

Whisk Seasoning

In a medium bowl combine tapioca starch, garlic powder, ginger, salt, and pepper.

Add Chicken

Add in the cubed chicken and toss until well coated.

Heat Skillet

In a large non-stick skillet, add the avocado oil, heat over medium-high heat, and add in the chicken.

Cook 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.

Make Sauce

While the chicken cooks – In a large bowl mix the sauce ingredients, and set aside about 1/4 cup of the sauce.

Remove Chicken

Transfer to a paper towel to allow any excess oil to drip off.

Toss Chicken

Once the oil has dripped off the chicken add it to the large sauce bowl and toss/mix until fully coated.

Raise Heat on Skillet

Add more avocado oil to the pan and bring up to medium-high heat.

Cook Veggies

Add in the broccoli, bell peppers, and onions, cooking for about 15 minutes.

Add Seasonings

Add the seasonings, then cook for another 4-5 minutes, stirring occasionally, until the veggies start to soften.

Divide Rice

While the veggies cook, divide the rice equally between 4 bowls or meal prep containers.

Assemble Bowls

Assemble the bowls – evenly divide the veggies and chicken, and top with chopped green onions. Drizzle each bowl with the extra sauce and enjoy!

Nutrition

• Serving Size: 3 Cups
• Calories: 608 kcal
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.02 g
• Cholesterol: 109 mg
• Sodium: 1374 mg
• Total Carbohydrate: 67 g
• Dietary Fiber: 4 g
• Total Sugars: 28 g
• Protein: 41 g