Orange Chicken Quinoa Bowls

This is my FAVORITE meal currently! It’s delicious, it’s simple, and it tastes like take out! Typically, at the start of the week, I will bake some veggies like green beans, asparagus, and broccoli, and I’ll cook the rice and quinoa to make this meal extra quick during the week. If you don’t have time to prep earlier in the week, no biggie, this recipe only takes 40 minutes from start to finish!

Orange Chicken Quinoa Bowls

2 servings | Total Cook Time: 40 minutes

Ingredients:

• 1 bag frozen mandarin orange chicken - I LOVE the one from Trader Joes, but you can find similar bags of frozen chicken at most grocery stores

• 1/2 cup rice

• 1/2 cup quinoa

• 1 cup bone broth

• 1/4 lb green beans

• 1 head broccoli (or 2 cups)

• 1 bushel asparagus

• 1 tbsp olive oil

• Salt

• Pepper

• Garlic powder

• Sriracha or your favorite chili sauce

Instructions:

1. Preheat oven to 375

2. Trim the ends off the green beans, cut the stems off the broccoli, and cut the ends off the asparagus, then place all the veggies on a sheet pan

3. Season the vegetables with olive oil, salt, pepper, and garlic powder, and then place in the oven at 375 for 25-30 minutes (or until slightly crispy)

4. Rinse your rice and quinoa in a strainer until the water runs clear

5. In a medium pot, bring one cup of bone broth to a boil, and then add the rice and quinoa mixture. Stir to combine, and then turn down the heat to simmer. Place the lid on the pot, and let cook untouched for 18 minutes. Once the rice and quinoa have cooked for 18 minutes, turn off the burner, leave the pot on the burner, and keep the pot closed to steam for seven more minutes. After 7 minutes, remove the lid, and fluff the grains with a fork.

6. While the quinoa is cooking, add your frozen chicken to the air fryer, make sure to remove the sauce packets, and air fry at 375 for 10 minutes. Run the sauce packets under warm/hot water until the sauce is thawed. After 10 minutes, remove the chicken from the air fryer, and add to a large bowl. Pour the sauce over the chicken and coat well. Once coated add the chicken back into the air fryer to crisp up (about 5 more minutes). Once golden and crispy, remove from the air fryer and set aside to plate.

7. Remove veggies from the oven, and you should be ready to plate: to a bowl or plate, add quinoa/rice, baked veggies, orange chicken, and top with sriracha

8. Enjoy!

Make this meal vegetarian by using vegetable broth instead of bone broth, and using tofu or edamame instead of the orange chicken.

If you have leftover rice/quinoa and veggies, pair it with a different protein and sauce for a whole different meal like these two meals:

• Beef and Veggie Quinoa Bowls

• Green Chili Chicken Nourish Bowls

Comment below what you think of this recipe!