Crispy Baked Orange Chicken with Cauliflower Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Orange Chicken with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Crispy Baked Orange Chicken with Cauliflower Rice

Enjoy a light yet flavorful twist on classic orange chicken with a crispy, baked coating paired perfectly with aromatic cauliflower rice. The tender chicken is coated in a crunchy almond flour mixture, baked to golden perfection, and glazed with a tangy orange sauce – a delicious, balanced meal that satisfies your savory cravings while keeping it clean and nourishing.

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NUTRITION

490kcal
Protein
41.2g
Fat
23.6g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Egg

1/4 cup Almond Flour

1/4 cup Orange Juice

1 cup Cauliflower Rice

1 tsp Garlic Powder

1 tsp Ginger Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, whisk the egg until well beaten. In another plate, combine the almond flour with garlic powder, ginger powder, salt, and pepper.

  • 3

    Dip the chicken breast pieces into the beaten egg, then coat evenly with the almond flour mixture.

  • 4

    Place the coated chicken onto the prepared baking sheet. Drizzle a little extra seasoning on top if desired.

  • 5

    Bake the chicken for 20-25 minutes, flipping halfway through, until golden and crispy and the internal temperature reaches 165°F.

  • 6

    While the chicken bakes, prepare the orange sauce by gently warming the orange juice in a small saucepan; you can add a pinch of salt and pepper to enhance flavor.

  • 7

    For the cauliflower rice, sauté it in a non-stick pan over medium heat for 3-5 minutes until tender but still with a bit of crunch. Season with a pinch of salt and pepper.

  • 8

    Once cooked, drizzle a little of the warm orange sauce over the crispy chicken and serve alongside the cauliflower rice.

Crispy Baked Orange Chicken with Cauliflower Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Orange Chicken with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Crispy Baked Orange Chicken with Cauliflower Rice

Enjoy a light yet flavorful twist on classic orange chicken with a crispy, baked coating paired perfectly with aromatic cauliflower rice. The tender chicken is coated in a crunchy almond flour mixture, baked to golden perfection, and glazed with a tangy orange sauce – a delicious, balanced meal that satisfies your savory cravings while keeping it clean and nourishing.

NUTRITION

490kcal
Protein
41.2g
Fat
23.6g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Egg

1/4 cup Almond Flour

1/4 cup Orange Juice

1 cup Cauliflower Rice

1 tsp Garlic Powder

1 tsp Ginger Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, whisk the egg until well beaten. In another plate, combine the almond flour with garlic powder, ginger powder, salt, and pepper.

  • 3

    Dip the chicken breast pieces into the beaten egg, then coat evenly with the almond flour mixture.

  • 4

    Place the coated chicken onto the prepared baking sheet. Drizzle a little extra seasoning on top if desired.

  • 5

    Bake the chicken for 20-25 minutes, flipping halfway through, until golden and crispy and the internal temperature reaches 165°F.

  • 6

    While the chicken bakes, prepare the orange sauce by gently warming the orange juice in a small saucepan; you can add a pinch of salt and pepper to enhance flavor.

  • 7

    For the cauliflower rice, sauté it in a non-stick pan over medium heat for 3-5 minutes until tender but still with a bit of crunch. Season with a pinch of salt and pepper.

  • 8

    Once cooked, drizzle a little of the warm orange sauce over the crispy chicken and serve alongside the cauliflower rice.