Chinese-Style Chicken n’ Cauliflower Rice
Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
1 pound
boneless skinless chicken breasts
2 teaspoons
fresh squeezed orange juice
1/2 cup
frozen peas and carrots
2 tablespoons (divided)
canola oil
1 teaspoon
balsamic vinegar
2 teaspoons
low-sodium soy sauce
2 tablespoons
green onion, sliced
2 cups fresh or frozen
cauliflower rice
Directions
- Trim any visible fat off the chicken and discard. Cut the lean meat into bite-size pieces, and sprinkle with the fresh-squeezed orange juice. Set aside.
- Prepare the frozen peas and carrots by microwaving for 1 to 2 minutes, until they’re defrosted but not fully cooked. Place the veggies on a paper towel to absorb any excess water.
- Heat a large skillet over medium-high heat, and add 1 tablespoon of the canola. Add the chicken and cook, stirring occasionally, until starting to brown, about 8 minutes. Add the balsamic and stir to coat.
- While chicken is cooking, heat another large skillet or wok on medium-high heat, and add the remaining canola oil and garlic. Add the eggs and stir, cooking until the eggs are scrambled. Stir in the defrosted veggies and browned chicken.
- Add the soy sauce, scallions, and cauliflower rice and stir until the cauliflower rice is heated through. Divide among 4 plates and serve immediately.
Nutrition Information
| Calories | 310 |
| Protein | 41 g |
| Carbs | 1.3 g |
| Sodium | 650 mg |
| Fiber | 6 g |