Quick Orange Chicken

Last weekend a friend of mine and her boyfriend offered to cook me dinner. We brainstormed the meal in the car, went grocery shopping and went to his place to cook. Brainstorming the meal was fun. We kept throwing out ingredient ideas and when we got to the store, we knew there would be spinach, chicken, oranges and avocado, but we had no idea how much we would enjoy the flavor combinations.

The meal we came up with was the inspiration behind this quick orange chicken. If you have 20 minutes, you can get this on the table. The chicken can be added to a salad, served alongside some stir-fried veggies, or used to top some fried cauliflower rice. For the inspiration meal we had baby spinach, avocado rice (avocado mixed into white rice), chicken and orange segments. Today’s dish was chicken on top of spinach and some guacamole on the side, and I plan on using some of the leftovers as a salad with spinach, mandarine segments, red onion & avocado slices.

This chicken is moist and flavorful and great addition to any meal.
Quick Orange Chicken
Time: 15-20 minutes
Serves: 3-4

1 T avocado oil
1 pound chicken breast – cut into bite sized pieces – smaller pieces cook faster. 🙂

1/3 cup spring onion – chopped
1/3 cup cilantro – chopped
1 t ground ginger powder
1 t sea salt
1 t garlic powder
1 T coconut aminos
1 orange – about 1/3 cup juice

– chop chicken into bite sized pieces
– heat avocado oil over a medium heat
– add chopped chicken to hot oil and sprinkle with seasonings – salt, garlic & ginger
– chop herbs
– when chicken begins to brown, squeeze the juice of the orange into the pan and add coconut aminos
– continue to cook chicken over low/medium heat until liquid is absorbed/ cooked out and chicken is cooked through

*** This recipe also shared on Phoenix Helix AIP Recipe Roundtable- http://www.phoenixhelix.com/2015/05/27/paleo-aip-recipe-roundtable-75/

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