Stop Boring Diet Meals — Try These Insane Orange Chicken Rice Bowls (Meal Prep ❤️)
These high-protein orange chicken rice bowls make weight-loss meal prep delicious. 542 calories, 46g protein per serving — meal prep friendly and tangy-sweet like your favorite takeout.
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Ingredients — Orange Chicken
Makes 5 servings. Oven bake or air fry for 19–22 mins at 200°C / 400°F until golden with a glaze.
1000g Boneless Skinless Chicken Thighs, cubed
Main
1.5 tsp Black Pepper
Spice
20g Minced Garlic
Aromatics
20g Ginger Paste
Aromatics
2 tsp Red Pepper Flakes
Heat
30g Honey
Sweetener
30g Sriracha
Sauce
100g Fresh Orange Juice + 1.5 tsp Orange Zest
Citrus
25g Dark Soy Sauce
Salt
Macros Per Serving (5 Total):
542 kcal
46g Protein
59g Carbs
14g Fat
Toasted Sesame Garlic Rice
Best with leftover or day-old cooked rice for texture.
- 15g Reduced Fat Butter
- 25g Sesame Seeds (+ extra to garnish)
- 20g Minced Garlic
- 250g Uncooked White Rice (≈690g cooked)
- 50g Green Onion (green part)
Cucumber Salad (Makes a large batch)
- 300g Green Cabbage, thinly sliced
- 400g Cucumber, thinly sliced
- 200g Red Onion, thinly sliced
- 200g Carrots, grated
- 150g Green Onion, finely chopped
- 25g Rice Vinegar, 20g Honey, 1–2 tsp Red Pepper Flakes
Light, crunchy and tangy — perfect to cut through the glaze of the orange chicken.
Step-by-step — How to Make These Orange Chicken Rice Bowls
1Prep: Cube the chicken thighs, mince garlic, and zest the orange. Preheat oven or air fryer to 200°C / 400°F.
2Make the sauce: In a bowl combine orange juice, orange zest, honey, sriracha, dark soy sauce, minced garlic and ginger paste. Whisk until smooth.
3Marinate: Toss chicken cubes with 1/2 of the sauce and black pepper. Let rest 10–15 minutes for flavor to penetrate.
4Cook chicken: Arrange marinated chicken on a baking tray or air fryer basket. Cook 19–22 minutes at 200°C / 400°F until edges are golden and glaze forms. Turn halfway if baking.
5Toasted sesame rice: In a pan melt reduced-fat butter, toast sesame seeds briefly then add minced garlic and cooked rice. Sauté 2–3 minutes. Stir in chopped green onion and remove from heat.
6Make the salad: Toss cabbage, cucumber, red onion and carrots with rice vinegar, honey and red pepper flakes. Chill briefly for best texture.
7Assemble bowls: Layer sesame rice, top with orange chicken, garnish with sesame seeds and green onion. Add a portion of cucumber salad to the side.
8Meal prep tips: Store chicken and rice in airtight containers. Keep salad separate to preserve crunch. Reheat in oven/air fryer for best texture.
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