Orange Cilantro Bowl (Print Version)
# Ingredients:
→ Zesty Cilantro Sauce
01 -
Juice and zest from 2 oranges (roughly 4-5 tablespoons)
02 -
2 garlic cloves, minced
03 -
1/4 to 1/2 cup chopped cilantro
04 -
3 tablespoons avocado oil
05 -
3 tablespoons of brown sugar
06 -
A splash (2 tablespoons) of white vinegar
07 -
1 1/2 teaspoons of salt
→ Chicken Pieces
08 -
About 1.25 pounds of chicken thighs, no bones or skin, cut into small chunks
09 -
Skewers (metal or wooden) if needed
→ Optional Sides
10 -
A ready-to-eat pouch of yellow rice (8.8 ounces)
11 -
A can (14 ounces) of either black beans or refried beans
12 -
1 to 2 cups diced mango, pineapple, or even avocado
# Instructions:
01 -
If using wooden skewers, make sure to soak them in water for at least half an hour. Arrange foil or parchment paper on a baking tray. Set an oven rack about 6 inches below the broiler, then turn it on to preheat.
02 -
Stir together all the ingredients for the cilantro sauce in a bowl until nicely blended.
03 -
In a bigger bowl, toss your chicken pieces with half the sauce, making sure they’re fully coated. Set the other half of the sauce aside for later.
04 -
Thread your marinated chicken onto skewers, or just place them straight on the baking tray. Let any extra sauce drip off. Sprinkle on a tiny bit of salt if you'd like.
05 -
Stick the chicken in the oven and broil it for roughly 12 minutes. Look for it to be cooked through with a golden, slightly crispy finish.
06 -
Toss some of the sauce left over with chopped mango, pineapple, or avocado to whip up an easy fruit salsa.
07 -
Brush on the rest of the sauce over the hot chicken, and serve it up with yellow rice, beans, and that fruity salsa if you made some.
# Notes:
01 -
Marinating the chicken for at least 15 minutes boosts the flavor if you've got time.
02 -
The sauce stays good for up to 2 days in the fridge if you keep it sealed.