Orange chicken with cauliflower rice and steamed vegetables

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Nutritional Info

Servings Per Recipe: 1
Amount Per Serving
Calories: 271.2

Total Fat: 1.3 g
Cholesterol: 70.0 mg
Sodium: 787.0 mg
Total Carbs: 34.2 g
Dietary Fiber: 5.7 g
Protein: 29.8 g

View full nutritional breakdown of Orange chicken with cauliflower rice and steamed vegetables calories by ingredient

Introduction

Lower calorie dish than restaurants Lower calorie dish than restaurants

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 1

Ingredients

0.5 cup Orange Juice

0.5 tbsp Orange zest

0.5 tbsp Soy Sauce

0.3 tbsp Vinegar - Natural Rice Vinegar (Nakano)

1 Serving(s) Red pepper flakes 1/8 tsp

1 Serving(s) Olive oil cooking spray

0.5 tsp Ginger, ground

1 tsp Garlic powder

0.6 tbsp Argo 100% Pure Corn Starch

1 serving Tyson Boneless, Skinless Chicken Tender, 1 piece

1 serving Birds Eye Cauliflower Rice (3/4 C / 82g)

1 cup Squash - Yellow and Zucchini

1 tbsp chopped Onions, raw

2 medium Mushrooms, fresh

1 serving Baby Bell Peppers (3 peppers = serving)

Directions

Mix the first 10 item in a small bowl and set aside. Add half of cornstarch to a ziplock bag. Chop vegetables add place in a microwave safe bowl or microwaveable steamer and cook for 5-6 minutes. Wile the vegetables are cooling cut chicken into one inch pieces and put into bag and shake to coat. Heat olive oil in skillet and add chicken. Cook about 1-2 minutes on each side until no longer pink. Place sauce ingredients into a sauce pan and heat to boil. Stirring occasionally. Reduce heat and mix the other half of corn starch with a tablespoon of water add to sauce and stir until thickened. While these items are cooking. Cook cauliflower rice according to package directions

Serving Size: 1

Number of Servings: 1

Recipe submitted by SparkPeople user SQUEAKYMOOMOO.