Wednesday, September 15, 2010

Orange Chicken on the Fly


You have in your kitchen:

2 chicken breasts
a cup of orzo
a handful of toasted pecans
a beautiful zucchini from the garden
fresh cilantro
a tangy lemon
freshly shredded asiago
orange juice
chili powder

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.

Serve immediately!
( 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.



1 comments:

Sarah Bertke said...

That looks REALLY good!!!

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