Orange Chicken and Broccoli Rice Bowls Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			1/3 cup mandarin oranges, peeled, plus more slices for topping 1 tablespoon chili sauce 1 tablespoon lime juice 3 tablespoons orange marmalade 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1 teaspoon minced garlic 1/4 cup chopped red onion 3 tablespoons rice wine vinegar 1/4 cup olive oil 3 tablespoons low sodium soy sauce 16 ounces boneless skinless chicken breast 2 pound broccoli florets 2 teaspoons sesame oil 1 tablespoon sesame seeds
			Take 1 lb of the broccoli and cut into small florets. The other 1 lb place into a food processor and blend to a rough rice like. TO MAKE MARINADE - Blend the orange slices, chili sauce, lime juice, orange marmalade, salt, pepper, garlic, red onion, and rice wine vinegar in a blender or food processor until thoroughly mixed. Add the olive oil and soy sauce and blend again until creamy. Add the chicken pieces in a single layer in a casserole dish and pour the marinade over the chicken. Place the dish in the refrigerator and marinate at least 20 minutes. Preheat the oven to 425ºF. Remove chicken from fridge and top with cut broccoli then bake for 20 to 25 minutes or until chicken is done. Set oven to broil and broil for 1 minute. TO MAKE BROCCOLI RICE - Steam the blended broccoli in a microwave-safe bowl with sesame oil for 45 seconds. Add the sesame seeds to the rice, and salt and pepper to taste. Equally divide the broccoli rice amount the bowl, then add the chicken and broccoli florets. Garnish with the orange slices