For months after entering motherhood, I subscribed to Green Chef, a meal delivery service that is perfect for me. Given I love to cook, but don’t love planning and grocery shopping, it offers the best of both worlds. Through those recipes, I realized how easy primarily plant-based, mostly paleo, dinners can be. With the use of one skillet, and sauces and spices for flavor, you can pull together a delicious and colorful meal in under an hour.

The method inspired this recipe for a Healthified orange chicken teriyaki. Oven roast the vegetables, cook the protein in a skillet, throw everything together with the Healthified teriyaki sauce, and voila! The minimal clean up is a major perk as well. This dish is on my weekly recipe rotation and my husband also loves it!

Orange Teriyaki Chicken

A primarily plant-based spin on the traditional Asian dish, using upgraded ingredients for the sauce to keep it nutritious and blood sugar balancing. Use cauliflower rice for a grain-free paleo version, or substitute with rice or quinoa. Flavorful and filling!

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Prep Time 15

Cook Time 30

Total Time 45

Course Dinner, Main Course

Servings 4 servings

Ingredients

For the sauce

1/2 teaspoon orange zest
juice from one orange
1/3 cup coconut aminos or tamari
2 tablespoons coconut nectar
1 tablespoon grated ginger
2 garlic cloves minced
pinch of red pepper flakes optional
1 teaspoon arrowroot starch or tapioca starch

For the chicken and vegetables

1 1/2 lbs boneless, skinless chicken thighs cut into 2-inch pieces
4-5 cups cauliflower rice equals a 1lb bag of pre-riced cauliflower
1 head broccoli cut into florets equals 4-5 cups raw
2 large carrots, peeled cut into "coins" 1/8 – 1/4 inch thick
avocado oil or olive oil for cooking
sea salt and black pepper to taste
1/4 cup raw cashews for topping if desired

Instructions

Preheat the oven to 400 degrees. Line two baking sheets with parchment paper. Evenly spread the cauliflower rice, broccoli, and carrots between the two baking sheets. Coat with the cooking oil and sea salt to taste. Roast 25 to 30 minutes.
Heat 1-2 tablespoons of cooking oil in a large skillet over medium-high heat. Add the chicken and season with salt. Cook 5-7 minutes or until chicken is cooked to 165 degrees, stirring occasionally. Reduce the heat to medium-low.
Make the sauce*. Place all ingredients for the sauce except for the starch in a high-speed blender. Process until smooth, about 10 seconds. Add the starch and blend again.
Remove the roasted vegetables from the oven and transfer to the skillet with the chicken. Add the sauce and stir until everything is coated in the sauce and warmed through. Serve immediately. Top with cashews if desired.