This paleo orange chicken is made on just one pan and is the perfect weeknight meal. Gluten free, dairy free, soy free and even Whole30 friendly. So good you’ll never even miss the takeout!
We all know I’m a sucker for an easy, time saving, sheet pan meal. (And if you don’t know…now you know.)
I love chinese takeout, but I don’t love the way it makes me feel. I have a great Instant Pot sesame orange chicken recipe here, but sometimes I just want to throw a pan in the oven and call it good.
Enter sheet pan paleo orange chicken.
How to make paleo orange chicken
Here’s the thing: if you were to just cut up your chicken and put it on the pan and bake it, it would get super dried out. No bueno – no one likes dry chicken.
So here’s what we’re gonna do – we’re going to coat it By coating it, we’re going to lock in some of the moisture as it cooks.
I’m as always, all about simplicity. Rinse your chicken, pat it dry, then cut it into 1-1 1/2″ pieces.
I find tapioca starch to be a bit “floofy,” and I like to contain the mess as much as possible, so I put my chicken pieces and my tapioca starch in a big ziplock and shake them around to get them coated.
On your sheet pan, put the oil, then the broccoli. Roll it around to get it good and coated – I like to use my hands here so I get the oil all over. Then push it to the side so it’s only taking up half the pan.
Dump out the bag of coated chicken onto the other side of the pan, season the whole pan with salt and pepper, and put it in your preheated oven. It’ll look something like this:
The chicken won’t be crispy when you take it out, and that’s ok – we’re not expecting it to. We just want it to hold in some of the juices.
Then, once we toss it in the sauce, and you bite in, it will all make sense.
Making the sauce
To make this orange chicken sauce, you’re going to combine all the sauce ingredients in a high powered blender or food processor (I use the blender cups on my Ninja for this allllll the time.)
Once the chicken is done, you’re going to remove it from the pan and add it to the bowl, then stir it around to get it good and coated.
How to serve paleo orange chicken
I like to serve this over a little bit of white rice (nope, not paleo) or a bunch of cauliflower rice. The sauce isn’t super thick, which is on purpose.
Once you’ve dished out the chicken and broccoli, spoon out the extra sauce over the whole thing. You wont regret it, I promise.
If you’re feeling fancy, garnish it with some fresh green onions and some sesame seeds. I love these tri-color sesame seeds for the different colors they bring to the dish!
- 1 pound boneless skinless chicken breasts
- 1/4 cup tapioca starch
- 4 cups broccoli florets
- 1 Tbsp avocado oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 Tbsp orange zest
- 1/2 cup orange juice
- 2 Tbsp honey
- 2 Tbsp coconut aminos
- 1 Tbsp fresh grated ginger
- 2 tsp minced garlic
- 1/4 cup water
- 2 tablespoons tapioca starch
- 1/4 tsp red pepper flakes
- Preheat the oven to 400°.
- Rinse chicken and pat dry. Cut into 1-1 1/2" pieces and toss in a large ziplock with tapioca starch.
- Add broccoli to a sheet pan with the oil and toss. Push to one side, add the chicken to the other side, and season the whole pan with salt and pepper.
- Place the pan in the preheated oven and bake for 12-15 minutes, or until chicken is cooked through.
- While the pan is in the oven, combine all sauce ingredients in a blender or food processor and blend until smooth.
- Remove the pan from the oven and transfer the chicken and sauce to a bowl. Spread the broccoli out on the pan and pop back in the oven for 3-4 minutes to crisp it up if you'd like!
- While the broccoli finishes, toss the chicken with the sauce.
- Remove broccoli from the oven and serve alongside the chicken.
Need more carbs? Serve this paleo orange chicken over some cooked rice.
Low-carb option: Serve it over a big pile of cauliflower rice instead.
Make it a freezer meal: Freeze cubed chicken. Make sauce and freeze separately. When ready to cook, defrost chicken, toss with tapioca, and defrost sauce and whisk to combine, then follow recipe for cooking instructions.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 379Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 143mgSodium: 448mgCarbohydrates: 34gFiber: 6gSugar: 15gProtein: 41g