YOUR SOLIN GENERATED RECIPE
Crispy Baked Orange Chicken with Cauliflower Rice
Enjoy a vibrant twist on baked chicken where tender breast is coated in a light, crispy panko crust, drizzled with a zesty orange glaze and served over a bed of savory cauliflower rice. This dish delivers a burst of citrus flavor paired with satisfying crunch and a healthy serving of lean protein.
INGREDIENTS
4 oz Chicken Breast
1 large Egg White
1/4 cup Panko Breadcrumbs
1 cup Cauliflower Rice
1/4 cup Fresh Orange Juice
1 tsp Honey
1/2 tsp Garlic Powder
1/2 tsp Ginger Powder
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Pat the chicken breast dry. In a shallow dish, whisk the egg white until smooth.
In another small bowl, combine the panko breadcrumbs with garlic powder, ginger powder, salt, and pepper.
Dip the chicken breast in the egg white, then coat evenly with the seasoned panko breadcrumbs.
Place the coated chicken on the baking sheet and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the crust is golden and crispy.
While the chicken bakes, prepare the orange glaze by gently heating the fresh orange juice and honey in a small saucepan over medium heat. Allow the mixture to simmer for 3-4 minutes until slightly reduced and syrupy, then remove from heat.
For the cauliflower rice, lightly sauté it in a non-stick pan over medium heat for 3-5 minutes; you can season with a pinch of salt and pepper to taste.
Once the chicken is done, drizzle the prepared orange glaze over the top.
Serve the crispy baked orange chicken over a bed of cauliflower rice and enjoy your nutritious, flavor-packed meal.