You have in your kitchen:
2 chicken breasts
a cup of orzo
a handful of toasted pecans
a beautiful zucchini from the garden
a tangy lemon
freshly shredded asiago
WHAT DO YOU DO?!
You create a fabulous chicken recipe on the fly, that's what you do!
Orange Chicken on the Fly
In a wok or skillet, heat coconut oil, roughly 2 tablespoons of orange juice concentrate, and a healthy tablespoon of chili powder, and then add cut-up chicken breasts.
Meanwhile, on the other burner boil enough water for a cup of orzo, then drop the orzo in to cook.
When the chicken has had a chance to start cooking, add the zucchini. You don't want the zucchini to get mushy - you want it to hold it's shape. Salt and pepper to taste.
When the orzo is al dente, transfer it to a medium-sized bowl, add a little more coconut oil, a splash or four of lemon juice, and a generous amount of chopped cilantro.
Pile the orzo onto a serving plate, followed by the chicken/zucchini combo. Decorate with toasted pecans and shredded asiago.
I think this is the prettiest way to display this fabulousness on the fly, but you could toss it all together if you like.
( Seriously! Immediately. :)
IF you do not eat this in one sitting, the next day you can add a touch of greek yogurt or sour cream and eat it cold or heated through.