Orange Pepper Chicken Rice Bowls

Orange Pepper Chicken

1. 1

   Combine the salt, black pepper, garlic powder, honey, sriracha, orange juice, orange zest, and light soy sauce in a bowl; add the chicken thighs, toss to coat, and marinate for at least 30 minutes or overnight in the refrigerator.

2. 2

   Preheat the oven to 400°F (400°F) or set an air‑fryer to the same temperature.

3. 3

   Line a sheet pan with parchment paper, spread the marinated chicken in a single layer, and drizzle any remaining orange juice and zest over the top to create a sticky glaze.

4. 4

   Bake the chicken for 25–27 minutes, turning halfway through; finish with a 2–3‑minute broil to develop a golden‑brown crust.

Crunchy Cucumber Salad

5. 5

   Combine the cucumbers, red onion, carrots, red bell pepper, scallions, sesame seeds, honey, and rice vinegar in a bowl; toss well to create a crunchy cucumber salad.

Garlic Butter Herb Rice

6. 6

   Cook the basmati rice according to package instructions; while the rice is still hot, fold in the light butter, finely chopped garlic, chopped parsley, a pinch of salt, and a pinch of chilli flakes to keep the herbs vibrant.

Main method

7. 7

   Combine the salt, black pepper, garlic powder, honey, sriracha, orange juice, orange zest, and light soy sauce in a bowl; add the chicken thighs, toss to coat, and marinate for at least 30 minutes or overnight in the refrigerator.

8. 8

   Preheat the oven to 400°F (400°F) or set an air‑fryer to the same temperature.

9. 9

   Line a sheet pan with parchment paper, spread the marinated chicken in a single layer, and drizzle any remaining orange juice and zest over the top to create a sticky glaze.

10. 10

    Bake the chicken for 25–27 minutes, turning halfway through; finish with a 2–3‑minute broil to develop a golden‑brown crust.

11. 11

    While the chicken cooks, place the thinly sliced mini cucumbers, red onion, grated carrots, chopped red bell pepper, and sliced scallions in a large bowl.

12. 12

    Add sesame seeds, the second portion of honey, and rice vinegar to the vegetable mixture; toss well and set the crunchy cucumber salad aside.

    Kitchen notes · Added by ReelsMeals: The vegetables are coated with the sweet vinegar dressing. Toss well so the sesame seeds are distributed.

13. 13

    Cook the basmati rice according to the package directions; once the rice is tender and still hot, stir in the light butter, finely chopped garlic, chopped parsley, a pinch of salt, and a pinch of chilli flakes until evenly distributed.

14. 14

    Divide the herb‑infused rice into five bowls, top each with a portion of the baked orange pepper chicken, and add a generous serving of the cucumber salad.

15. 15

    Serve immediately or let the bowls cool before storing in airtight containers for meal‑prep; reheat the chicken and rice gently before eating.