Spiced Orange Chicken with Almonds and Cauliflower Rice

orange-chicken-with-cauliflower-rice 005

Makes 2 servings

2 chicken breasts, cubed into bite size pieces (cooked weight of 12 oz)
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp ground coriander
1 Tbsp grated ginger
1/8 tsp cayenne pepper
1 tsp garlic powder
1 green bell pepper
1 red bell pepper
1/4 cup chopped parsley
1/8 cup slivered unsalted almonds
1/2 cup sliced green onion
2 tsp extra virgin olive oil
1 head cauliflower for cauliflower rice
Orange sauce
(1/4 cup water, 2 tsp orange juice concentrate, 2 tsp lemon juice, 2 tsp rice vinegar, 2 tsp soy sauce, dash of red pepper flakes to taste, a touch of grated orange peel… aka orange zest, and 1-2 tsp sweetener* [you may have to experiment to find which artificial sweetener you like best… be careful as some sweeteners don’t measure the same as sugar])

Make cauliflower rice first: Grate cauliflower florets or pulse in a food processor until it resembles rice. Place grated cauliflower in a microwave-safe dish and cover. Cook cauliflower in microwave on high until tender, about 7 minutes.

Then make orange sauce: Pour water, orange juice concentrate, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the red pepper flakes, orange zest and sweetener. Bring to a boil. Remove from heat.

Saute chicken, black pepper, salt, garlic powder, coriander, cayenne, in olive oil, over medium-high heat cooking about halfway through. Add ginger, bell peppers, and green onion. Saute some more until chicken is fully cooked. Turn heat to low. Add orange sauce to chicken. Add the almonds and parsley to the chicken.

Dish up the chicken and serve with a 1/2 cup side of the cauliflower rice per serving. Save the rest of your cauliflower rice for your next lean and green meal!

This is a lean and green Medifast recipe, which is compliant with the Take Shape For Life program.

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