Easy Citrus Chicken

This recipe came from the fact that I’m having an eating “thing” in that nothing really sounds good to me. Seriously. My usual go-to for dinner is some sort of beef but lately, I can’t even fathom the thought of eating ground beef (and no, I’m not pregnant). Last night, while rifling through my¬† kitchen for something, anything, that sounded appetizing I noticed a lonely package of chicken breasts and an orange. Orange chicken sounded pretty good but I didn’t want anything super sweet or too reminiscent of traditional crappy take-out chinese orange chicken. Don’t worry, that does sound preeeetttty good but let’s be real – I was feeling quite lazy and didn’t feel like taking the time to make a gluten-free version of that particular iteration of orange chicken.

ANYWAYS (I’m rambling today – I blame the fact that I’m at submaximal caffeine intake while writing this), long story short – I decided to throw a bunch of things in a skillet and hope for the best. What turned out was SO good, I had to share…which means I had to make it look somewhat photogenic and stare at it for awhile through my camera lens before I could annihilate a giant bowl of this delicious chicken. You’re welcome.

P.S. The winner for the Rep Fitness gymnastics ring giveaway has been announced on the original post!

Citrus Chicken

Serves 3-4
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes


  • 2 tablespoons fat such as coconut oil or ghee
  • 1lb boneless skinless chicken breasts, cut into bite sized chunks (this would work with chicken thighs too)
  • 1 small yellow onion, thinly sliced
  • 2 carrots, cut into thin rounds
  • 1/2 red bell pepper, thinly sliced or diced
  • 1/2 cup mushrooms, thinly sliced
  • 1 orange, zest and juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chinese five spice powder
  • 1/4 teaspoon red pepper flakes, or more if you like it spicy
  • 1/4 teaspoon fresh grated ginger
  • 1 teaspoon honey, optional but recommended
  • splash of fish sauce
  • salt
  • pepper


1. Heat fat in skillet over medium high heat. Once hot, add chicken to pan and saute for 3-5 minutes.
2. When chicken is just beginning to color, add onions, carrots, and bell pepper. Saute until carrots barely begin to soften.
3. Add mushrooms, spices, orange zest, honey, orange juice, and fish sauce to pan. Continue to saute until liquid is completely reduced - about 7-10 minutes.
4. Once liquid has reduced and chicken is cooked through, season with salt and pepper to taste. Serve over rice, cauliflower rice, or anything else you'd like!

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1 comment

  1. Meg @ A Dash of Meg April 4, 2014 at 9:15 pm Reply

    omg so excited to give this a try! love that last pic of the plate too! the avocado is so vibrant! xoxo

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