Cilantro Orange Delight (Print Version)
# Ingredients:
→ Zesty Cilantro Sauce
01 -
Juice from 2 oranges (around 4-5 tablespoons) along with zest
02 -
1 to 1/2 cup of cilantro, finely minced
03 -
3 tablespoons of brown sugar
04 -
2 grated garlic cloves
05 -
2 tablespoons of white vinegar
06 -
1 1/2 teaspoons of salt
07 -
3 tablespoons avocado oil
→ Chicken Pieces
08 -
1.25 lbs chicken thighs without skin and bones, diced into small chunks
09 -
Skewers (wooden or metal, optional)
→ Optional Sides
10 -
1-2 cups of diced mango, avocado, or pineapple
11 -
A 14-ounce can of black beans, refried or regular
12 -
One pre-cooked yellow rice pouch, 8.8 ounces
# Instructions:
01 -
Put wooden skewers in water and leave them to soak for half an hour if using them. Cover your baking tray with parchment or foil. Adjust the oven rack about 6 inches below the broiler and start preheating it.
02 -
In a small bowl, stir together all the ingredients for the cilantro orange sauce until well combined.
03 -
Add chicken chunks to a large bowl. Pour half the cilantro orange sauce on top, toss them around until coated, and set aside the other half for later.
04 -
Thread chicken pieces onto skewers or lay them out on the lined baking tray. Let any extra sauce drip off. Sprinkle a tiny bit more salt if you'd like.
05 -
Broil for 12 minutes, or until the chicken turns golden and is completely cooked through.
06 -
Take some of the unused sauce and mix it into diced mango, pineapple, or avocado to make a fruity topping.
07 -
Brush the cooked chicken with the leftover sauce. Dish it up alongside black beans, yellow rice, and the fruity topping if you've made it.