John and I went to a roadside fruit stand yesterday and picked up some perfect sweetly-ripe oranges, which inspired this dinner. I didn’t measure anything, so the following measurements are approximate, but it turned out deliciously.
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Pollos Con Naranja
4 servings // 238 calories, 7 net carbs
Cauliflower “Rice”
Snow peas as a side dish
1 pound skinless chicken breasts, cut into 1/2” slices
1 teaspoon extra virgin olive oil
SAUCE
2 teaspoons finely grated organic orange peel
4 ripe oranges, juiced (approx. 1 cup)
1 teaspoon glucomannan powder
1 tablespoon tamari sauce
Splash of balsamic vinegar
6 black pepper grindings
1 teaspoon cinnamon
1/2 teaspoon sweet paprika
1 teaspoon cumin
1/4 teaspoon ground cloves
1 tablespoon ancho chile powder
Cayenne pepper, to taste (start with 1/4 teaspoon)
1” fresh peeled ginger, grated
1/2 teaspoon ground coriander
4 drops liquid stevia
1 small can diced green chilies
Make the cauliflower rice.
Combine orange juice and glucomannan powder by whisking the powder into a little cold juice, then slowly whisking the mixture into the rest of the juice over medium heat until thickened.
Turn heat down, add the rest of the sauce ingredients, and simmer. It’s important to keep simmering until the spices integrate and stop tasting individually raw. Also, the goal is to balance the spice-sweet flavors. Taste and adjust favors to your preference…I like a good punch of heat.
Heat a large frying pan over medium heat, add oil, and place chicken slices in a single layer. Sprinkle with garlic powder, cumin, and black pepper. Cook until edges show white. Turn over each piece, using tongs. Again, cook until edges show white. Flip a few more times. Cooking all the way through is not necessary, as the chicken will finish cooking in the sauce.
Pour the sauce over the chicken and continue simmering for a few minutes.
(This is where I microwave or steam some snow peas)
Serve the chicken over cauliflower rice and spoon sauce on top. Garnish with a few slices of orange.