Paleo Orange Chicken

This easy-to-make Paleo Orange Chicken is simple, flavorful and perfect for a weeknight dinner. It’ll be loved by both kids and adults alike and it just so happens to be gluten-free, dairy-free and paleo!

Healthy orange chicken in a bowl with garnishHealthy Orange Chicken Recipe

It’s almost hard to believe that this healthy and flavorful orange chicken recipe only takes about 20 minutes to get on the table, but it’s true! The paleo orange chicken has simple ingredients and simple instructions and your whole family will love it! Serve it with your favorite side, but we suggest cauliflower rice and if you’re feeling like you need some extra veggies in your life some green beans or broccoli would fit right in here.

We love this orange chicken because it’s one of those magical recipes that is so easily made paleo and with other dietary restrictions in mind by simply using real whole ingredients. Fresh orange juice as the main player in this dish, giving it a bright, bold flavor. The chicken is coated in arrowroot starch which helps make it crispy after it’s quickly pan seared and it also helps thicken the sauce to keep it gluten-free.

Here is what’s in it:

Paleo orange chicken with cauliflower rice on a plate

What can you serve with this Paleo Orange Chicken?

We served ours with cauliflower rice, but it would also go well with:

Bowl of quick orange chicken

If you like this quick weeknight chicken dinner, check out these others:

5.0 rating
4 reviews

Paleo Orange Chicken

 This easy-to-make Paleo Orange Chicken is simple, flavorful and perfect for a weeknight dinner. It'll be loved by both kids and adults alike and it just so happens to be gluten-free, dairy-free and paleo!


Yield 4
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Recipe Type: dinner
Cuisine gluten-free, dairy-free, paleo

Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

Directions

  1. Cut chicken into 1" pieces and place inside of a large bowl with arrowroot and a big pinch of salt and pepper. Toss to coat the chicken fully.
  2. Heat oil in a large, heavy skillet. Once hot, brown chicken on both sides, in batches if necessary, for 3-4 minutes per side.
  3. Remove chicken and set aside. To the pan add the remainder of the ingredients (except sesame seeds and cauliflower rice). Increase heat and bring the mixture to a boil, scraping up any browned bits on the bottom of the skillet. Once the sauce has boiled and thickened up, add back the chicken and cook through until hot, about 1 more minute.
  4. Serve chicken immediately with sauce from the skillet over cauliflower rice.

Recipe Notes

  1. You can also use boneless, skinless chicken thighs here!
  2. If you don't have rice wine vinegar on hand, you can substitute apple cider vinegar.
  3. So many of you are already making this, but have been asking: What can you substitute for fish sauce? It is optional. Fish sauce is just an extra flavor booster that enhances the overall depth of the dish. But if you don't have it and don't want to buy it, skip it! The dish will still be lovely!
  4. For Whole30 you can omit the honey!

Nutrition

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Paleo Orange Chicken

With Korean fermented cabbage as its base, this Kimchi Fried Rice is a great weeknight dinner when you want to spice it up a bit. It’s tangy and spicy and a great way to use up leftover rice or cauli-rice and veggies in your refrigerator. It is vegetarian, paleo friendly (with cauli-rice) and ready in under 30 minutes.

how do you make kimchi fried rice?Kimchi Fried Rice

With the busy holiday season upon us we thought it was time to make a quick and easy weeknight dinner that is also SUPER DELICIOUS and fun. And we love a good fried rice here at LCK, and this Kimchi Fried Rice is no exception! I almost always have Kimchi hanging around in my fridge (it lasts nearly forever) which makes it the perfect base to add to a fried rice that uses primarily pantry items. It’s super flavorful and we’ve included directions to make this with white rice or cauli-rice.

What is kimchi?

In short kimchi is fermented vegetables! It is native of Korean cuisine and can range from spicy to mild depending on what brand you are buying (or making, if you’re feeling adventurous).  Aside from being delicious Kimchi is a nutrient dense food but probably what makes me most excited about it is the naturally occurring probiotic strains that occur during fermentation. This is a great food to eat if you’re in the process of healing your gut or you want to have healthier digestive functions.

Kimchi fried rice recipe

What type of kimchi should I buy?

A good kimchi will bring a balance of salty, sour and spicy flavor while holding a nice crunch to it. We’re partial to kimchi made from cabbage, but really the most important thing is to buy a kimchi that has only natural ingredients added to it. In other words, if you can’t pronounce or clearly recognize anything on the ingredients label, skip it!

Tips for making a good stir fry:

Fried rice is a stir fry using rice as the base instead of noodles. It’s a simple dish to make, but the following tips will make sure that your fried rice will shine:

  1. Make sure your pan is nice and hot! We like to use a cast iron skillet for this, which retains heat nicely! But if you have a wok feel free to use that.
  2. Have all ingredients ready and prepped before you begin cooking!
  3. Use a high heat oil, like avocado oil.
  4. Always top it with a fried egg!

How to make kimchi fried rice

If you like this stir fry recipe, check out these others:

0.0 rating

Kimchi Fried Rice

With Korean fermented cabbage as its base, this Kimchi Fried Rice is a great weeknight dinner when you want to spice it up a bit. It's tangy and spicy and a great way to use up leftover rice or cauli-rice and veggies in your refrigerator. It is vegetarian, paleo friendly (with cauli-rice) and ready in under 30 minutes.


Yield 4
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes



Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

  • 2 tablespoons avocado oil
  • 1 cup baby bella mushroom, diced
  • 2 scallions, sliced thin, green and white parts separated
  • 1 large carrot, peeled and finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon toasted sesame oil
  • 3 cups leftover white rice (see note)
  • 1 cup kimchi, chopped with juices
  • 1/2 cup peas (frozen is fine)
  • 2 tablespoons asian chili paste (we like sambal oelek)
  • 2 eggs, scrambled
  • 1 handful baby spinach
  • 2 teaspoons coconut aminos
  • 1/2 teaspoon fine sea salt, or to taste
  • black sesame seeds, for garnish
  • nori strips, for garnish
  • additional eggs for frying, optional

Directions

  1. Heat a large skillet over medium heat and add oil. Once hot add mushrooms and cook until liquid has evaporated, about 5 minutes.
  2. Add the white part of diced scallions (reserve green for garnish) and carrots and cook until beginning to soften, about 5 minutes. Add in garlic and cook for an additional 30 seconds.
  3. Add sesame oil and rice and cook until heated through, about 3 minutes.
  4. Add kimchi, frozen peas and chili paste and heat through, about 3 minutes.
  5. Make a well in the center and pour in the scrambled egg. Cook until the egg has almost set and then move it around to scramble.
  6. Shut off heat and add baby spinach and coconut amino and stir until the baby spinach has wilted. Taste and add salt, about 1/2 teaspoon.
  7. Top with optional sesame seeds, nori strips and a fried egg and serve immediately.

Recipe Notes

  1. You can make this instead with cauli-rice by substituting 4 cups fresh cauli-rice for the 3 cups white rice in the recipe.
  2. Don't have leftover cooled rice? We tested this with frozen fully cooked white rice too! It was slightly more wet, but definitely a useful substitution when you want to make this but don't have leftover rice. 

Nutrition

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Kimchi Fried Rice (Cauliflower Rice or White Rice)

These Thai Turkey Burgers with Spicy Sriracha Slaw are our new favorite low carb and paleo-friendly dinner! You can grill them outside or inside on your grill pan, and then serve them as low carb thai turkey burger bowls, or as a lettuce wrapped burger! The spicy slaw is packed with veggies and mango for a sweet and spicy crunch! This dinner is a must-make!

Thai Turkey Burgers and Slaw

Thai Turkey Burgers with Spicy Sriracha Slaw

I am all about these thai turkey burgers right now! The dish takes a quick 30 minutes to put together but is full of exotic flavors to make a weeknight meal special. You can enjoy the last of the summer weather we are having and take this outside to prepare on the grill or savor this dish all year long and make on the grill pan inside. The burgers are flavorful and moist and a great low carb dinner!

Thai Turkey Burgers and Slaw

We wanted to keep the accompanying slaw simple so we prepared this using a pre-shredded broccoli and carrot slaw mix, but if you don’t have this readily available go ahead and shred some using a food processor or a box grater. The mangos REALLY make this side dish stand out but just make sure to use a perfectly ripe one so it adds the right amount of sweetness.

Thai Turkey Burgers and Slaw

You can serve them as lettuce wrapped burgers for the perfect low carb dinner that satisfies!

Thai Turkey Burgers and Slaw

Or make it into a low carb burger bowl with the slaw, cauliflower rice, avocado, red onion, and ribboned cucumber drizzled with a little extra sriracha. PERFECT!

Thai Turkey Burgers and Slaw

Want other burger recipes? Try these favorites:

5.0 rating
2 reviews

Thai Turkey Burgers with Spicy Sriracha Slaw


Yield 4
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes



Author: Lexi
Scale This Recipe

Ingredients

For Burgers

For Sriracha Slaw

  • 1/3 cup avocado oil mayo
  • 1 tablespoon Sriracha, plus more to taste
  • 2 tablespoons lime juice
  • 1" piece ginger, minced
  • 2 garlic cloves, minced
  • 1/2 teaspoon fine sea salt, more to taste
  • 1 12oz bag broccoli and carrot slaw (or 4 cups shredded broccoli and carrots)
  • 1 ripe mango, peeled and diced
  • 1/2 cup cilantro, picked, cleaned and sliced

Optional Garnishes

  • Bibb or Boston lettuce leaves, cleaned
  • Cauliflower rice, sautéed
  • Avocado slices
  • Thinly sliced cucumber

Directions

  1. In a large bowl combine ground turkey with coconut amino, ginger, chili garlic sauce and salt and mix well to combine. Form into 4 patties. If the turkey mixture is sticky, wet your hands before forming each patty.
  2. Grease grill pan (or outdoor grill, if using) and heat to medium heat. Place burgers onto the grill pan and cook for 6 to 7 minutes on each side, or until fully cooked through and has reached an internal temperature of 165ºF. 
  3. Meanwhile in a large bowl whisk together mayo, sriracha, lime juice, ginger, garlic and salt. Add in broccoli slaw, cilantro and mango and toss to combine.
  4. Serve burgers hot in a lettuce wrap with avocado and slaw, or in a burger bowl with cauliflower rice, slaw and cucumber.

Nutrition

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Thai Turkey Burgers with Spicy Sriracha Slaw

Greek Veggie Bowls [Paleo and Vegan] | Lexi's Clean Kitchen

These Greek Veggie Bowls with Greek Cauliflower Rice are a weeknight favorite of ours! Packed with veggies, fresh herbs, hummus, and so much flavor, these easy-to-prepare gluten-free bowls are a fabulous dinner or lunch, and perfect for meal prep!

Greek Veggie Bowl

I am loving all things Mediterranean, Greek, and Middle Eastern lately. If you tried my Mediterranean Fritters or Bowls, you know just where I’m coming from. The flavors are just so delightful, healthy, and fresh!  These Greek Veggie Bowls are simple and perfect for meal prepping or a quick meal any night of the week!

Greek Veggie Bowl

All those fresh herbs going into that cauli rice!

Greek Veggie Bowl

These bowls are loaded with:

Roasted or Grilled Veggies

Fresh herbs

Greek Cauliflower Rice

Hummus to top

Greek Veggie Bowl

Roasted veggie time!

Greek Veggie Bowl

Greek Veggie Bowl

5.0 rating
1 reviews

Greek Veggie Bowls


Yield 4
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes



Author: Lexi
Scale This Recipe

Ingredients

    Grilled Or Roasted Veggies

    Cauliflower Rice: (See notes for regular rice)

    Everything Else

    • Hummus, for topping (homemade or store-bought)
    • Optional: crumbled feta cheese

    Directions

    1. Preheat oven to 400°F.
    2. Line a baking sheet with parchment paper and spread veggies across it in one single layer. Toss with extra-virgin olive oil, sea salt, and black pepper. Bake for 45-5o minutes, or until veggies are soft and start to blister.
    3. Heat oil in a medium saucepan over medium-high heat. Add in onion, garlic, and herbs and cook until the onion turns translucent. Add in cauliflower rice and lemon and cook for 5 minutes. Take off heat and set aside.
    4. Assemble the bowl! Place roasted veggies and cauliflower rice in serving bowls of choice. Top with hummus, feta cheese (if using), and serve right away or store in an airtight container for later.

     

    Recipe Notes

    • *To make this dish with regular rice, follow the directions on your basmati rice package, and add fresh herbs, garlic, and onion to the water while cooking your rice!

    Nutrition

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