Perfect sweet and savoury balance, chicken is crispy & juicy with that signature orange pepper flavour, paired with garlic herb infused rice and a tangy cucumber salad🤌🏽
Macros Per Serving (5 Total)
518 Calories | 49g Protein | 55g Carbs | 12g Fat
Ingredients (5 Servings)
Orange Pepper Chicken - 1100g Raw Boneless Skinless Chicken Thighs, trim any excess fat - 1 Tsp Salt - 2.5 Tsp Black Pepper - 2.5 Tsp Garlic powder - 30g Honey - 25g Sriracha - 1 Large Orange Juiced + Orange Zest. I like to add bits of the pulp in the marinade for extra caramelized texture - 25g Light Soy Sauce
• Marinate chicken for 30 mins or overnight for maximum depth of flavor • Spread evenly on a lined sheet pan, squeeze extra orange juice and zest. This will caramelize while cooking and create a sticky glaze. • Oven bake or air fry for 25-27 mins at 200C/400F. To achieve a good crust, you can broil for 2-3 mins at the end
Crunchy Cucumber Salad - 250g Mini Cucumbers, thinly sliced - 100g Red Onion, thinly sliced - 120g Carrots, grated - 100g Red Bell Pepper, chopped - 50g Green Onion/Scallion - 25g Sesame Seeds - 15g Honey - 20-25g Rice Vinegar
💡 Meal Prep Tip Keep the salad in separate meal prep containers and combine right before eating to maintain crunch. The vinegar base helps preserve the texture for 2-3 days
Let the rice cool slightly before folding in the herbs to keep them vibrant and fresh. You could also top each container with a sprinkle of fresh herbs right before serving to brighten it up
