Ingredients
For the marinade:
- 1 cup (250 ml) Florida Orange Juice
- 1 tablespoon (15 ml) Florida Orange zest
- 1 tablespoon (15 ml) honey
- 1 tablespoon (15 ml) sesame oil
- 1 garlic clove, grated
- ½ teaspoon (2,5 ml) paprika
- ½ cup (125 ml) soy sauce
- ¼ cup (60 ml) teriyaki sauce
- 3 chicken breasts
For the creamy orange–Dijon sauce:
- 2 tablespoons (30 ml) Florida Orange Juice
- 3 tablespoons (45 ml) Greek yogurt or mayonnaise
- 1 teaspoon (5 ml) Dijon mustard
- 1 teaspoon (5 ml) honey
For the Sunshine Bowl:
- 1 cup (250 ml) pearl couscous
- ½ mango, peeled and diced
- 1 avocado, peeled and diced
- 1 carrot, grated
- 1 cup (250 ml) cooked edamame
- 1 cucumber
- 2 green onions
- Salt and pepper to taste
- Optional: roasted sesame seeds
Instruction
Content creator Anne-Marie Turcotte cooks a lot with her children. She shares a recipe where everyone can make their own bowl, young and old alike! The recipe can easily be adapted to suit your tastes and dietary preferences.
For the marinade:
- In a small bowl, combine the Florida Orange Juice with the zest (if the fruit is in season), honey, sesame oil, garlic, paprika, soy sauce, and teriyaki sauce. Mix well.
- Place the chicken breasts in an airtight container. Pour all of the marinade into the container and refrigerate for at least one hour or overnight.
For the creamy Orange–Dijon sauce:
- In a sauceboat or large measuring cup with a spout, combine the Florida Orange Juice, Greek yogurt or mayonnaise, Dijon mustard, and honey.
- Mix well until the sauce is smooth. Set aside.
For the Sunshine bowl:
- Cook the couscous, rice, or quinoa according to the package directions. Set aside.
- Cook the chicken breasts in a skillet over medium heat. Turn the breasts after about 4 minutes of cooking. The chicken should be golden brown and cooked through.
- Cook the edamame. Set aside in a bowl.
- Peel the carrot and grate or julienne it. Set aside in a bowl.
- Remove the skin from the avocado. Cut into cubes and set aside in a bowl.
- Peel the mango. Cut into cubes and set aside in a bowl.
- Chop the green onions and cucumber. Set aside in bowls.
- To serve:
- Place all the bowls in the centre of the table or island and let the family compose a bowl to their liking!
Note: For even more flavour, pearl couscous, rice, or quinoa can be cooked in a liquid base consisting of half water or broth and half Florida Orange Juice.
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