Orange Cilantro Bowl (Print Version)
# Ingredients:
→ Zesty Cilantro Sauce
01 -
¼ to ½ cup chopped fresh cilantro leaves
02 -
2 garlic cloves, minced
03 -
Zest and juice of 2 oranges (about 4-5 tbsp juice)
04 -
3 tbsp light brown sugar
05 -
3 tbsp avocado oil
06 -
2 tbsp vinegar (white)
07 -
1½ tsp salt
→ Chicken Pieces
08 -
1¼ lbs chicken thighs (boneless, skinless), cut into small pieces
09 -
Wooden or metal skewers (optional)
→ Optional Add-Ons
10 -
8.8 oz pouch of cooked yellow rice
11 -
14 oz can of regular or refried black beans
12 -
1 to 2 cups diced mango, avocado, or pineapple (your choice)
# Instructions:
01 -
If using wooden skewers, soak them in water for at least 30 minutes. Preheat the broiler with a baking rack set 6 inches from the top. Line a baking tray with foil or parchment paper.
02 -
In a bowl, stir together all the ingredients for the cilantro orange sauce until well blended.
03 -
Put the chicken pieces into a large bowl. Pour half of the mixed sauce over the chicken and stir to coat. Keep the rest of the sauce aside.
04 -
Thread the chicken onto skewers or arrange them directly on the foil-lined baking sheet. Let any extra sauce drip off, and sprinkle on a bit of extra salt if you'd like.
05 -
Cook the chicken under the broiler for about 12 minutes or until the outside is golden and it's fully cooked inside.
06 -
Toss some of the leftover sauce with diced mango, avocado, or pineapple to make a fruity salsa.
07 -
Brush the broiled chicken with the remaining sauce. Serve it with black beans, fruit salsa, and yellow rice if you like.
# Notes:
01 -
If you can, marinate the chicken in the sauce for at least 15 minutes for better flavor.
02 -
The sauce can be made ahead—it stays good in the fridge for up to 2 days in an airtight container.