Healthier Orange Chicken

 ULL RECIPE ⬇️

INGREDIENTS (3-4 servings)
~2 lbs boneless skinless chicken thighs
- Avocado oil
- Seasonings: Salt, pepper and garlic powder
- Avocado oil cooking spray
- Sesame seeds (garnish)
- Sliced green onions (garnish)
- Cooked jasmine rice

Orange Sauce
(whisk all ingredients together)
- ~2/3 cup orange juice (I used freshly squeezed)
- ~2 tsp freshly grated orange zest
- ~1/4 cup brown sugar, tightly packed
- ~2 tbsp honey
- ~2 tbsp white rice vinegar
- ~3 tbsp coconut aminos or soy sauce
- ~1/2 tbsp sriracha
- ~1/2 tbsp minced ginger
- ~1 tbsp minced garlic
- Sprinkle of salt & pepper to taste
- ~1 tbsp cornstarch, fully dissolved and mixed with ~2-3 tbsp of water.

Note(s): Measurements are estimated. Adjust ingredients to your liking. Cooking time may vary depending on size of your diced chicken.

DIRECTIONS
1. Prep the Orange Sauce & set aside.
2. Trim the boneless skinless chicken breast to your liking then cut into bite sized cubes.
3. Place the diced chicken into a large bowl. Drizzle in some avocado oil and season generously with salt, pepper & garlic powder. Mix till well combined.
4. Get a large skillet going over medium high heat and spray with cooking oil. Add in the chicken and sear 10-15 minutes mixing every few minutes until the chicken is crispy and cooked through (largest piece should reach 175° degrees internal)
5. Once the chicken is done, remove it from the pan and lower the heat. Next pour in the Orange Sauce and mix for a few minutes until it thickens. Add the chicken back in and mix till well combined.
6. Plate it up & ENJOY! 🙌🏻

Italian Ground Turkey Veggie Skillet

 -2.5 lbs ground turkey

-1 tsp salt

-1 tsp p-epper

-1 tsp chili powder

-1 tsp oregano

-1/2 tsp paprika

-1 tsp onion powder

Veggies:

-1/2 yellow onion

-2 tsp minced garlic

-2 medium zucchini, cut into quarters

-2 bell peppers color of choice, chopped

-1/2 tsp garlic salt

-1/2 tsp garlic powder

-1 tsp oregano

-1/2 tsp basil

-1/2 tsp chili powder

-1/4 tsp paprika

-6 oz tomato paste

-1 cup water

Brown turkey over medium.high heat and drain any excess water/fat.  Add turkey seasonings and stri to combine. Remove and set aside. Drizzle olive oil in pan and add onion and garlic. Cook until fragrant and then add in zucchini and peppers.  Add veggie seasonings.  Cook until desired tenderness.  Add ground turkey back in. Add tomato paste and water. Simmer for 5 minutes.  Serve over pasta or rice or with garlic bread.

Easy Loaf Pan Chicken

1. Add 2.5 lbs boneless chicken thighs to a large bowl. You may trim off the excess fat if you prefer.

2. Process 1 medium yellow onion in a food processor. Add it to the chicken. This is going to add a ton of flavor and tenderize the chicken.

3. Add the juice of 1 large lemon, 3 tbsp tomato paste, & 2 tbsp plain or greek yogurt.

4. Now, a few easy spices: add 3-4 pinches salt, fresh cracked pepper, 1.5 tbsp thyme, 1.5 tbsp garlic powder, 1 tbsp urfa pepper (or Aleppo pepper or any other chili flakes).

5. Mix really well, and ideally let this marinate for 2-6 hrs, but even better overnight. You can also make it right away if you like.

6. When you’re ready to eat, preheat your oven to 425F. Remove chicken from the fridge and let it come up to room temp (about 30 mins) before placing in the oven. Pack the marinated chicken tightly into a loaf pan (my measurements were 8.5x4.5x2.5). Place in the oven for 50 mins.

7. Remove the chicken from the oven, gently tilt the pan into a glass jar to remove the excess juices. Pour the juices over the chicken, then repeat. Set juices aside and use for soups.

8. Flip loaf pan onto a cutting board and cut chicken thin slices or strips.

9. Serve however way you want - I made a delicious lowcarb high protein chicken bowl with my @kaizenfoodco lowcarb rice fora other 20g protein and it was SO Good.

Easy Loaf Pan Chicken Schwarma

-10-15 chicken thighs

-1 1/2 tsp salt

-lemon juice of 1 lemon

-1 T tomato paste

-1/4 cup greek yogurt

-1 1/2 tsp garlic powder

-1 1/2 tsp onion powder

-1 1/2 tsp  paprika

-1 tsp cumin

-1 tsp chili powder

Mix and layer into a loaf pan lined with parchment paper. Bake at 425-450 for for 50 minutes. Drain juices out.  Flip pan over and then slice chicken.