Orange Chipotle Chicken (2024)

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This orange chipotle chicken is packed with flavor from the orange-chipotle glaze and makes for a healthy meal served with green beans and quinoa.

We’re going to do something a little different today — a chicken recipe. Yup, real chicken!

You may or may not remember mementioning that I was going to start eating meat again.

If not,here’s the story. After5+ years of being a pescatarian (vegetarian diet with seafood) I started craving meat.I think it’s important for us to listen to our bodies and eat what we want (instead of trying to stick with a label) so I decided to give eating meat again a try.

I simply started incorporating small portions into my meals when I felt like it and I’m now eating it about once a week. I still haven’t come around to pork or beef so the main thing that I’ve been experimenting with is chicken. I like buying it and cooking it myself because I know the meat is organic and humanely raised, which is really important to me.

The majority of the time I still prefer to have a vegetarianmeal, but I have found a couple ways to prepare chicken that I enjoy. So… today I’m sharing one of those recipes with all! Ihope you enjoy the change of pace.

This recipe was inspired by one of Isaac’s favorite meals, orange chicken. Given the name you’d think it’d be healthy, but most orange chicken dishes are fried and drenched with a sugary, sweet sauce.

Not this one! I made a goal to create a healthy version to satisfy Isaac’s craving. I found this recipe from Clean Eating Magazine and tweaked it a little to come up with a orange chicken dish that’s full of flavor, but still fresh and light. Of course, I also added some veggies to the dish. No meal is complete without a little veggie action — preferably ones that are green.

Like most of the meals I share here on EBF, this one is easy to throw together and cooks up quickly. Perfect for weeknights!

One tip — preparing the quinoa in advance isn’t necessary but it makes the meal prep a breeze. I like to make a big batch of quinoa on Sunday and store it in a air-tight container in the fridge so that we have it on-hand for meals throughout the week. Easy peasy.