Whole30 Orange Chicken

Whole30 Orange Chicken

Hi y’all! Happy New Year! I’m sure you’re past the fact that it’s 2017, but this is my first post on My Cooking Spot after the holidays. Since January is all about resolutions and eating healthier, I thought I’d share a healthy recipe with y’all!

Whole30 Orange Chicken

For the past two years, my husband and I have started off the year by doing Whole30. Unfamiliar with Whole30? Basically, it’s extreme paleo. That means no dairy, no grains, no alcohol and no legumes. It’s been a fantastic way for us to kick of the year. We end up feeling healthier and more whole throughout the rest of the year. While Whole30 may sound super restrictive, you can still eat so many delicious things! Take this Whole3o orange chicken, for example.

Whole30 Orange Chicken

While this Whole30 orange chicken may be a little more time intensive than your typical week night meal, it’s absolutely worth it. The sauce is completely homemade and the cauliflower rice has a tinge of sweetness from the coconut flakes. Once all the components are combined, you’re in for a super tasty and Whole30 compliant meal!

What ways do you like to kick off a New Year?

Whole30 Orange Chicken

Whole30 Orange Chicken

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 3 servings


    For the sauce:
  • 2 1/2 teaspoons coconut oil
  • 1 1/2 teaspoon freshly grated ginger
  • 1 teaspoon garlic, minced
  • 1 jalapeno pepper, diced
  • 3/4 cup orange mango juice
  • 1 tablespoon coconut aminos
  • 1 teaspoon tapioca flour
  • For the chicken:
  • 2 tablespoons coconut oil
  • 1 pound boneless, skinless chicken breast, sliced into pieces
  • salt and pepper
  • For the cauliflower rice:
  • 1 head cauliflower, cut into bite-sized pieces
  • 2 tablespoons coconut oil
  • salt and pepper
  • 2 tablespoons unsweetened coconut flakes
  • To garnish: green onions, coconut flakes, sesame seeds


  1. Begin by assembling the sauce. In a small saucepan over high heat, combine coconut oil, ginger, garlic, jalapeno, orange juice, coconut aminos and tapioca flour. Bring the mix to a boil and then simmer while the chicken and cauliflower rice are prepared.
  2. Meanwhile, cook the chicken. Season the chicken with salt and pepper. Melt coconut oil over medium high and heat. Once melted, place the chicken in the skillet and cook for 4-5 minutes on each until browned.
  3. While the chicken is cooking, prep the cauliflower rice. Place the cauliflower in the bowl of a food processor and process on low until the cauliflower is riced.
  4. Bring the remaining coconut oil to medium heat in a large saucepan. Pour the riced cauliflower into the pan and season with salt and pepper. Cook for 4-5 minutes until browned and then add in coconut flakes.
  5. To assemble the plate, start with a cauliflower rice, top with chicken and serve with generous portion of sauce.
  6. Enjoy!



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Becca Davis is the blogger behind Two Places at Once. She’s a native Floridian living in Austin, TX. Becca grew up helping both her grandmother and mother in the kitchen. She’s a completely self-taught cook with a passion for baking. Through her blog, Becca tries to make the kitchen more accessible. She’s believes that cooking should be fun and doesn’t need to be complicated. Becca lives with her college sweetheart Bud, and their very opinionated cat, Libby.

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