Orange chicken and broccoli bowls

A little homemade Chinese food!

Bowl Ingredients:

1 package Trader Joe’s plain cubes chicken

Orange sauce (recipe below)

Salt

Pepper

3 cups fresh broccoli florets

1 package instant sticky rice

Raw cashews (topping optional)

Avocado (topping optional)

Sauce ingredients:

1 part gluten free soy sauce,

1 part gluten free orange sauce

2 parts orange marmalade

Directions:

1. Make the orange sauce: Combine 1 part gluten free soy sauce, 1 part gluten free orange sauce and 2 parts orange marmalade.

2. Mix orange sauce with 1 teaspoon of minced garlic and in a small sauce pan, sautéed the chicken with the sauce on low for approx 10 mins until all the sauce was soaked up.

3. Arrange the broccoli floret on a baking sheet, salt and pepper and bake on 400 degrees for 15 minutes.

4. Make the instant rice. 5. Arrange the bowl starting with the rice at the bottom. Then top with broccoli, cashews, 1/2 avocado and orange chicken. Then serve!

Apple chicken sausage and polenta bowls

Total time: 40 minutes

Serving size: 2 bowls.

Ingredients 

1 large zucchini

2 cups butternut squash cubes

1 cup brussel sprouts cut in half

1 Instant polenta brick (use amount as desired)

2 apple maple chicken sausages 

2 cups of baby spinach (shredded)

½ cup candied pecans 

¼ cup diced red onion

Kens lite honey mustard 

Directions:

Slice the polenta into ½” rounds. In a small frying pan, saute the rounds for approx 10 minutes, until lightly browned. Then I sliced it into wedges. Set aside. 

I use the Maple apple alfresco chicken sausage, but any non spicy chicken sausage will work! Slice the sausage lightly the long way and remove casing. Slice the sausage into ¼” slices and pan fried for 10 minutes with Pam spray, no oil, until browned.

Sliced brussel sprouts in half and dice the zucchini. Together add to a baking sheet, salt and pepper, then baked at 350 for 15 mins. 

Prepare bowl with shredded spinach on the bottom. Add the polenta, chicken sausage and roasted vegetables. Top with candied pecans and raw onion. 

Top with ken's honey mustard if desired. 

BBQ Chicken Bowls

After honey mustard of course... bbq sauce is my next favorite. These bowls are the perfect dinner to satisfy the bbq taste in a healthy way.

Serving Size: 2 bowls

Ingredients:

Roman Lettuce - 1 head of lettuce

1 packet of instant rice

Grilled chicken - 2 breasts already grilled

1 Avocado

1 Heirloom tomato

1 ear of corn

2 cups Broccoli flourettes

1 large Sweet Potato

Sweet baby rays bbq sauce.

Directions:

1. Slice the lettuce and distribute half into each bowl.

2. Cut the sweet potato up into ½” cubes. Add to baking sheet with parchment paper.

3. Cut the broccoli florets into 1” pieces and add to baking sheet with sweet potatoes.

4. Spray broccoli and sweet potatoes with healthy cooking oil spray of choice, then season with salt, pepper and garlic. Cook on 425 degrees for approx 20-25 minutes until broccoli and potatoes are crisy.

5. Cut the kernals of corn off the cob and add to small frying pan. Spray with oil spray and simmer on medium heat for 5-7 minutes until corn is crispy and light brown. Set aside.

6. To arrange bowl, prepare instant rice and add to bowl opposite lettuce half.

7. Top with pre-grilled chicken cut into strips.

8. Slice the avocado and add an equal amount to both bowls.

9. Dice the tomato and add an equal amount to both bowls.

10. Once corn is done. Separate and add to bowls.

11. Once potatoes and broccoli are done spil equal amounts into bowls.

12. Top with a drizzle of BBQ sauce. Sweet baby ray’s is my ABSOLUTE favorite but you are welcome to use your sauce of choice.