Honey-Orange Chicken Buddha Bowl

Honey-Orange Chicken

Honey-Orange Chicken… in your Buddha Bowl

We know Buddha Bowls have become very popular for their ease and healthy ingredients, and we also know they are usually vegetarian: a grain, a green, and a bean. BUT, do they have to be? We made ours in honor of national honey month with Honey-Orange Chicken – and it was delish! So give it a try – it’s an awesome weekday dinner.

4 boneless, skinless chicken breasts
2 tbsp. canola oil
1 very large orange
3 scallions, diced
2 cloves garlic, minced
3 tbsp. honey
2 tbsp. soy sauce

Preheat oven to 350.

Honey-Orange glaze simmering

Cut orange in half and juice half the orange. You need 4 tbsp. orange juice. Chop the remaining half of the orange into bite size pieces.

Heat oil in a medium sauce pan, over medium heat. Saute onion and garlic for about 1 minute, until onion just starts to soften. Add the honey, soy sauce, and orange juice. Stir until honey dissolves and let cook for about five minutes.

Place chicken in an oven proof dish. Pour sauce over chicken. Bake for 35 – 45 minutes, until chicken is done. Occasionally baste the top of the chicken with the sauce from the dish.

– Grab a wide mouth bowl
– We used green and purple cabbage as the base
– Then we threw in: shredded carrots, cilantro, white beans, some left over orange pieces, and avocado alongside…
– our Honey-Orange Chicken cut up and ready to eat!
– And we used the left over honey-orange glaze to dress the bowl!