Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Coat a 2-quart square baking dish with cooking spray. In a very large nonstick skillet, heat 1 tablespoon of the sesame oil over medium-high heat. Add chicken to hot oil; cook about 10 minutes, turning to brown evenly. Transfer chicken to prepared dish, arranging in a single layer. Drain and discard drippings from the skillet.

  • In a small bowl, whisk together soy sauce, orange peel, orange juice, vinegar, brown sugar, crushed red pepper, cold water and cornstarch.; add to the skillet. Cook and stir until thickened and bubbly; pour sauce over chicken thighs in dish.

  • Bake, uncovered, about 30 minutes or until chicken is done (175°F).

  • Meanwhile, place cauliflower in a large food processor. Cover and pulse several times until cauliflower is evenly chopped into rice-size pieces.

  • Wipe out the skillet and add the remaining tablespoon of oil. Heat the oil over medium-high heat; add the cauliflower salt, and pepper. Cook the cauliflower, stirring occasionally for 8 to 10 minutes, until you begin to see caramelized flecks throughout. If desired, sprinkle cauliflower rice with cilantro and orange peel and serve with chicken thighs.


Green beans Lemony green beans and arugula, see recipe, page xxx Roasted red pepper salad Still or seltzer water with lemon

Nutrition Facts

285 calories; 13 g total fat; 3 g saturated fat; 4 g polyunsaturated fat; 5 g monounsaturated fat; 145 mg cholesterol; 526 mg sodium. 612 mg potassium; 9 g carbohydrates; 2 g fiber; 5 g sugar; 32 g protein; 0 g trans fatty acid; 63 IU vitamin a; 51 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 62 mcg folate; 1 mcg vitamin b12; 40 mg calcium; 2 mg iron;