Working at a Chinese food restaurant usually makes me steer clear of any sort of Chinese style food but I was craving a healthy orange chicken one night. After scouring Pinterest for what felt like hours, I decided to combine two different recipes (here and here) and mix in a little bit of my own thing and came up with something even the boyfriend approves of.
I have to admit that I am still learning in the kitchen but this recipe made me a bit more confident.
For the orange chicken… I followed this recipe but substituted the animal fat with 2 tablespoons of coconut oil… I also only used 1/3 cup fresh squeezed orange juice and a few dashes of gluten free flour instead of the arrowroot powder (I literally have no idea what that is so I wasn’t ready to go out of my way to buy it… But that is what makes it more paleo and probably better for you depending on who you talk to.)
For my roasted veggies… I peeled about 4-5 whole carrots and then cut them in half and then quarters and then in half again until I got skinny little things. I cut up the crown and stem of the broccoli so each piece was relatively the same size and threw them all into a bowl.
I preheated the oven to 400 degrees and spread foil over my baking sheet.
I drizzled olive oil for a couple seconds over the bowl and then sprinkled some garlic powder over everything… Mix everything up with your hands so you know you get everything nice and coated. Place everything onto the foiled baking sheet and place in oven. Here is where you kind of need to be observant… I only had the veggies in the oven for about 15 minutes but it really varies for everyone. My broccoli was a little over done but my carrots were perfect… I’m thinking next time I will prepare the broccoli separately and put them in a bit later…
And voila! A yummy dish that made me full but not weighed down.
And if you could please give me some other ideas for other healthy dishes, I would be much appreciative!
live. breathe. fulfill.