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Coconut chicken and rice easy winter meal ideas

Orange Coconut Aminos Chicken Rice Bowls

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

For the Chicken & Marinade

  • 1½ lbs boneless skinless chicken breasts cut into bite-size pieces
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Marinade/Sauce

  • ½ cup fresh orange juice about 1 large orange
  • ¼ cup coconut aminos
  • 2 tablespoons maple syrup or honey
  • ¼ cup chicken broth
  • 2 cloves garlic minced
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper to taste
  • 2 tablespoons flour gluten-free or all-purpose

For Serving

  • 3 cups cooked white rice
  • 2 cups steamed vegetables broccoli, carrots, etc.
  • Raw honey for drizzling (optional)
  • Sesame seeds optional

Instructions

  1. In a small bowl, whisk together orange juice, coconut aminos, maple syrup, broth, minced garlic, garlic powder, onion powder, salt, and pepper. Taste and adjust sweetness or saltiness as desired.
  2. Heat butter and olive oil in a large skillet over medium heat.
  3. Season chicken with salt and pepper and cook until browned and cooked through.
  4. Sprinkle flour over the chicken and cook for 1–2 minutes, stirring to coat.
  5. Pour marinade over the chicken and bring to a simmer. Cook until sauce thickens, about 3–5 minutes.
  6. Stir in steamed vegetables.
  7. Serve over warm white rice. Drizzle with raw honey and sprinkle with sesame seeds if desired.