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Orange Chicken

Raise your hand if you love Chinese takeout. Keep your hand raised if you feel kind of terrible after you eat it.  I’m with ya there. For that reason alone, I have quite the love-hate relationship with Chinese food. And you know, food should make us feel GOOD-both while we are eating it and once we are done. Enter this recipe. Not only is it super simple to whip up, but it heats well if you have leftovers for the next day.

Yields 4 servings


  • 4 chicken breasts, 4 ounces each
  • ¼ cup coconut aminos
  • ¼ cup orange juice
  • ½ cup chicken broth
  • 2 tbsp honey
  • 3 tablespoons apple cider vinegar
  • ½ teaspoon chili powder
  • 1 tbsp coconut oil
  • 1 tbsp garlic, minced
  • 2.5 tbsp arrowroot powder mixed with 4 tbsp cold water
  • 2 cups riced cauliflower
  • 2 cups broccoli, fresh or frozen (thawed)


  1. Place chicken in slow cooker.
  2. In a bowl, combine the coconut aminos and next five ingredients. Pour over chicken mixture and cook on low for 3-4 hours.
  3. About 20 minutes before serving, remove chicken from slow cooker and shred with two forks. Heat 1/2 tbsp coconut oil over medium heat and sauté garlic until fragrant. Add in reserved liquid from slow cooker and stir to combine.
  4. In small bowl, combine arrowroot starch with cold water and slowly add into sauce and stir until thickened.
  5. Return chicken to crockpot and pour thickened sauce over top. Add remaining 1/2 tbsp coconut oil to skillet and add broccoli and riced cauliflower. Sauté until browned.
  6. Serve shredded chicken over cauliflower and broccoli.


Per Serving (4 ounces chicken, ½ cup broccoli, ½ cup cauliflower rice):  Calories: 340 | Carbohydrates: 26 grams | Fat: 8 grams | Protein: 38 grams

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