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Low Carb Orange Chicken

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I was having one of those days where I was so clueless about how to flavour my chicken then BAM it came to me, Orange Chicken.  Then the question of how do I make orange chicken low carb?  Well, I figured I would approach it in the simplest manner.  Use a real orange to flavour the chicken and just focus on the flavour, not making an orange sauce.  I decided the easiest way to infuse the most orange flavour in my chicken with the least carbs would be to marinate it.  Keeping the simple approach in mind, I took a medium orange, cut it open and squeezed the juices out of it.  I placed the juice, orange peel, and chicken in a Ziploc bag and I left it in the fridge for hours.

When supper time rolled around I grabbed my marinated chicken and grilled it on the bbq.  I did consider putting additional spices on the chicken to enhance the orange flavour but I decided to forgo it.  The result; was chicken that has a nice light orange flavour.  To add more flavour I squeezed fresh orange juice over the chicken before eating it.  Such a wonderful, simple dinner, which I served with All Dressed Flavoured Kale Chips (recipe to follow next post).

Low Carb Orange Chicken

Author: Carol Lovett
Recipe type: Dinner, Lunch
 
Ingredients
  • 1 chicken breast
  • 1 medium orange
 
Instructions
  1. Cut the orange in half.
  2. Squeeze as much juice out of 1 half of the orange.
  3. Put the orange juice, orange peel (optional), and chicken in container to marinade.
  4. Leave the ingredients to marinate in the fridge for a couple of hours.
  5. After the chicken is finished marinating barbeque until the meat is no longer pink inside.
  6. Optional ~ Using the other half of the orange, drizzle fresh squeezed orange juice over the chicken.

Low Carb Orange Chicken

Did you make this recipe?

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What marinades do you like?

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

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4 Comments

  1. Happy Sunday, Carol!

    LOVE this post. Your photos are gorgeous and what a simple, elegant and delicious recipe!!!

    Mostly I forget to marinade stuff and end up doing rubs about an hour or two prior to cooking – mainly cuz I've failed to plan (and you know the rest of that saying!)

    My go to marinade/rub is this or a variation of this:

    Basic PER Serving or Piece of Meat:
    2 cloves Garlic/Serving (small breasts or steak would get 1 clove, larger get 2)
    1 tsp Worcestershire Sauce
    Kosher Salt
    Black Pepper, coarsely ground (LOTS!)

    Additions:
    1 Tbsp Fresh Herbs or a Combination

    Variations:
    1. 1 Tbsp Rosemary, fresh & 1 Tbsp Ginger, fresh

    2. 1 tsp. Country Dijon Mustard,1 tsp Thyme Leaves, fresh or 1 tsp. Tarragon, fresh

    3. #2 and add 1 tsp. Lemon Zest, 1 tsp. Lemon, Juiced (1 wedge per piece of meat)

    4. Same as #2 but use Lime instead and add, Smoked Paprika, Toasted Cumin and Coriander, ground (about 1/2tsp each).

    Haha and that's it. All my tricks. I have no more! 🙂

    I like yours better though cuz your's has beautiful simplicity in its favor.

    1. I've been getting better and better each post at taking pictures. My number one lesson I have learned is to use natural light. I used the deck as the background and took these pictures after I finished work. I also use http://www.picmonkey.com to edit my pictures.

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