Cilantro Orange Chicken with Rice and Beans
Prep
15m
·
Cook
15m
·
Total
30m
About This Recipe
This cilantro orange chicken with rice and beans is bursting with flavor. The tender chicken is marinated in a zesty cilantro and orange sauce, then grilled to perfection. Paired with savory rice and beans, this dish is a refreshing and satisfying meal that is perfect for any occasion.
Ingredients
(Servings:
2)
Scale
Convert
Cilantro Orange Sauce
Chicken
Optional / For Serving
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories780kcal39%
-
Fat27g41%
-
Saturated Fat6g30%
-
Carbohydrates85g28%
-
Fiber8g32%
-
Sugar35g70%
-
Protein45g90%
-
Cholesterol160mg53%
-
Sodium1,200mg50%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
My oven has high / low broil settings – I use the high broil for this recipe.
If you’re using wood skewers, make sure you soak them in water for 20-30 minutes before threading the chicken on and baking.
When using parchment paper, mine usually gets a bit brittle around the edges but stays intact throughout the middle of the pan due to the moisture from the sauce and the chicken. This article says you can use parchment for a broil, and it has always worked for me! But if you’re feeling unsure about it you can use aluminum foil.
The sauce has a lot of salt, and that is on purpose – you’re only putting half of the sauce on the chicken, and even then, not all of it will actually bake into the chicken. If you’re worried about it, you can start with 1 teaspoon in the sauce and just add extra salt to taste the chicken itself during or after baking.
I like this yellow rice, and this precooked yellow rice. This would also be delicious with this amazing homemade green rice! For beans, I like these refried beans, or these ready-to-serve black beans.
If you’re using wood skewers, make sure you soak them in water for 20-30 minutes before threading the chicken on and baking.
When using parchment paper, mine usually gets a bit brittle around the edges but stays intact throughout the middle of the pan due to the moisture from the sauce and the chicken. This article says you can use parchment for a broil, and it has always worked for me! But if you’re feeling unsure about it you can use aluminum foil.
The sauce has a lot of salt, and that is on purpose – you’re only putting half of the sauce on the chicken, and even then, not all of it will actually bake into the chicken. If you’re worried about it, you can start with 1 teaspoon in the sauce and just add extra salt to taste the chicken itself during or after baking.
I like this yellow rice, and this precooked yellow rice. This would also be delicious with this amazing homemade green rice! For beans, I like these refried beans, or these ready-to-serve black beans.
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