Orange Pepper Chicken Rice Bowls

Ingredients (raw weights)

• 1100 g chicken thigh, boneless skinless, raw
• 6 g salt, dry
• 5.8 g black pepper, dry
• 7.8 g garlic powder, dry
• 30 g honey, as sold
• 25 g sriracha, as sold
• 25 g soy sauce, reduced sodium, as sold
• 250 g cucumber (mini/Persian), raw
• 100 g onion, raw
• 120 g carrot, raw
• 100 g bell pepper, raw
• 50 g green onion/scallion, raw
• 25 g sesame seeds, dry
• 15 g honey, as sold
• 22 g vinegar, as sold
• 220 g basmati rice, dry (uncooked)
• 20 g butter, light, as sold
• 30 g garlic, raw
• 5.7 g fresh parsley, chopped, raw
• 0.5 g chili powder, dry
• Orange Juiced + Orange Zest. I like to add bits of the pulp in the marinade for extra caramelized texture – no amount given (not in macros)

Steps

1. Marinate chicken for 30 mins or overnight for maximum depth of flavor
2. Spread evenly on a lined sheet pan, squeeze extra orange juice and zest. This will caramelize while cooking and create a sticky glaze.
3. 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
4. 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
5. 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