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Orange Chicken Rice Bowls
These high-protein, low-calorie orange chicken rice bowls deliver incredible flavor with just 540 calories and 46g of protein per serving, making them perfect for meal prep and weight loss. Created by Jalalsamfit, this dish combines tender oven-baked chicken thighs glazed with a zesty orange-sriracha sauce, served over fluffy sesame rice and a fresh cucumber salad. The bright citrus flavors and aromatic spices make these bowls a delicious, easy-to-prepare option for healthy eating throughout the week.
Ingredients
- 150.000 g chicken thighs
- 0.500 tsp black pepper
- 1.000 tbsp garlic and ginger paste
- 0.500 tsp red chili flakes
- 1.000 tbsp honey
- 1.000 tbsp Sriracha
- 0.500 cup fresh orange juice
- 1.000 tsp orange zest
- 1.000 tbsp soy sauce
- 1.000 tbsp light butter
- 2.000 tbsp sesame seeds
- 2.000 clove minced garlic
- 1.000 cup cooked rice
- 0.500 tsp salt
- 2.000 tbsp green onions
- 1.000 whole cucumber
- 1.000 tbsp rice vinegar
- 0.250 tsp red pepper flakes
Instructions
- Slice chicken thighs into cubes and season with black pepper, garlic and ginger paste, red chili flakes, honey, Sriracha, fresh orange juice, orange zest, and soy sauce. Mix until the color changes and the chicken is well seasoned.
- Heat light butter on medium heat and toast sesame seeds until slightly golden and crisp.
- Add minced garlic and cook for 2 minutes until fragrant.
- Add salt and leftover cooked rice, mixing well until fluffy and well combined.
- Add chopped green onions and sesame seeds to the rice and mix well.
- Slice your vegetables (cucumber) and combine with rice vinegar, red pepper flakes, and a drizzle of honey. Mix well to create the cucumber salad.
- Lay chicken thighs on a sheet pan and oven bake or air fry for 20 minutes until golden and juicy.
- Serve the cooked chicken over the sesame rice with the cucumber salad on the side.
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