Orange Chicken Thighs with Cauliflower Rice

Finely chopped cauliflower perfectly mimics white rice in this side dish that's just as satisfying as the original but with way fewer calories and carbs.

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4.0 by 6 people

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  • Makes: 4 servings
  • Serving Size: 1 chicken thigh with 1/3 cup cauliflower rice each
  • Makes: 4 chicken thighs plus 1 1/3 cups caulifllower rice
  • Prep: 25 mins
  • Bake: 30 mins
  • Cook: 18 mins

Orange Chicken Thighs with Cauliflower Rice

Directions

  1. Preheat oven to 375 degrees F. Coat a 2-quart square baking dish with nonstick 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.
  2. In a small bowl whisk together soy sauce, orange peel, orange juice, vinegar, brown sugar, crushed red pepper, 2 tablespoons cold water, and the cornstarch; add to the skillet. Cook and stir until thickened and bubbly; pour sauce over chicken thighs in dish.
  3. Bake, uncovered, about 30 minutes or until chicken is done (at least 175 degrees F).
  4. Meanwhile, place cauliflower in a large food processor. Cover and pulse several times until cauliflower is evenly chopped into rice-size pieces.
  5. Wipe out the skillet. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat; add the cauliflower, salt, and pepper. Cook the cauliflower for 8 to 10 minutes or until you begin to see caramelized flecks throughout, stirring occasionally. If desired, sprinkle cauliflower with cilantro and additional orange peel. Serve with chicken thighs.
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Nutrition Facts (Orange Chicken Thighs with Cauliflower Rice)

  • Per serving:
  • 285 kcal ,
  • 13 g fat
  • (3 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 145 mg chol. ,
  • 526 mg sodium ,
  • 9 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 32 g pro.
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