High Protein Crispy Orange Chicken Bowls

• 1 ½ pound - chicken tenderloins
• ⅛  - Salt, pepper, garlic powder
• ¼ cup - Fit Flour or oat flour
• 2  - eggs
• 1 cup - cornflakes
• ⅛  - Olive oil spray
• ⅛  - For the Orange Sauce:
• ⅓ cup - sugar-free orange marmalade
• 2 tablespoon - low-sodium soy sauce
• 1 tablespoon - rice vinegar
• 1 teaspoon - sesame oil
• 1 clove - garlic
• ½ teaspoon - ginger
• ⅛ pinch - red pepper flakes
• 1 teaspoon - cornstarch + (slurry)
• ⅛  - For the Veggie Fried Rice:
• 2 cup - jasmine or brown rice
• 1 cup - frozen mixed vegetables carrots
• 2  - eggs
• 1 tablespoon - low-sodium soy sauce
• ⅛  - Cooking spray
• ⅛  - green onion

Instructions

1. Preheat air fryer to 400°F (200°C).
2. Season chicken with salt, pepper, and garlic powder. Coat in flour, dip in beaten egg, then coat with crushed cornflakes.
3. Place chicken in the air fryer and spray with olive oil. Cook for 12–14 minutes, flipping halfway through, until golden and crispy.
4. To make the orange sauce, mix marmalade, soy sauce, rice vinegar, sesame oil, garlic, ginger, and optional red pepper flakes in a saucepan.
5. Bring to a simmer, then add cornstarch slurry and stir until thickened. Set aside.
6. For the fried rice, spray a pan with cooking spray and heat over medium. Scramble eggs, then add in rice and veggies. Stir in soy sauce and mix well.
7. Toss cooked chicken with orange sauce.
8. Assemble bowls with fried rice and orange chicken. Garnish with chopped green onions and serve.