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Recipe Summary

prep:
25 mins
bake:
30 mins
cook:
18 mins
total:
1 hr 13 mins
Servings:
4
Yield:
4 chicken thighs plus 1 1/3 cups caulifllower rice
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Menu

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Nutrition Facts

285 calories; fat 13g; cholesterol 145mg; saturated fat 3g; carbohydrates 9g; mono fat 5g; poly fat 4g; insoluble fiber 2g; sugars 5g; protein 32g; vitamin a 62.8IU; vitamin c 50.8mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 7.4mg; vitamin b6 0.7mg; folate 62mcg; vitamin b12 0.6mcg; sodium 526mg; potassium 612mg; calcium 40mg; iron 1.6mg.
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