Cilantro Orange Chicken with Rice and Beans
Ingredients
Cilantro Orange Sauce
- 1/4 – 1/2 cup cilantro, finely chopped
- 2 cloves garlic, grated
- juice of 2 oranges + a bit of zest
- 3 tablespoons brown sugar
- 3 tablespoons avocado oil
- 2 tablespoons white vinegar
- 1 1/2 teaspoons salt
Chicken
- 1.25 pounds boneless skinless chicken thighs, cut into bite sized pieces
- wood or metal skewers
Optional / For Serving
- one 8.8-ounce pouch pre-made yellow rice
- one 14-ounce can refried or regular black beans
- 1–2 cups diced pineapple, mango, and/or avocado
Instructions
- 1
If you're using wood skewers, start soaking them!
- 2
Line a baking sheet with parchment paper or aluminum foil. Turn on the broiler, and make sure one of the oven racks is way up at the top, about 6 inches from the heating element.
- 3
Place chicken in a large mixing bowl.
- 4
Combine the sauce ingredients in a small bowl.
- 5
Pour only half of the sauce over the chicken and toss to coat; reserve the other half of the sauce for later. Thread the chicken pieces onto skewers, or you can just let the excess sauce drip off and add the chicken directly to your sheet pan! If you want (I do!) season the chicken with a little pinch of extra salt.
- 6
Broil for 12 minutes, or until chicken is cooked through and has a burnished and golden exterior.
12 min - 7
Optional – mix a little bit of the reserved sauce with the diced pineapple/mango/avocado to make a little "salsa."
- 8
Brush the golden brown chicken with reserved sauce. Serve chicken with rice, beans, and your fruit salsa! Fresh, juicy and savory, so good.
