Honey Lemon Chicken with Riced Cauliflower
Calories 473 (19% from fat)
Fat 10 gram
Saturated Fat 2 gram
Trans Fat 0 gram
Cholesterol 132 mg.
Sodium 921 mg.
Carb. 43 gram
Fiber 6 gram
Sugar 7 gram
Sugar Alcohol 26 gram
Protein 58 gram
Ingredients
2 pounds (2 lbs.) of boneless, skinless chicken breast, cubed
1/4 cup reduced sodium soy sauce
1 Tbsp. lemon juice
1 Tbsp. paprika
1 Tbsp. garlic powder
olive oil spray
1/4 cup sugar free honey
1 green or red bell pepper, chopped
1 cup red onion, sliced
2 bags (10 oz. each) riced cauliflower
2 Tbsp. sugar free honey
1 Tbsp. reduced sodium soy sauce
5-6 green onions, chopped
Savor a healthy Chicken & Veggie Stir-Fry, featuring tender, marinated chicken breast cubes sautéed to perfection and drizzled with a hint of sugar-free honey. Paired with a colorful medley of bell peppers and red onions, all nestled on a bed of savory riced cauliflower. This dish is a delicious, low-carb option perfect for a balanced, nutritious meal.
1. Cut the chicken into cubes.
2. Mix the soy sauce, lemon juice, paprika and garlic powder into the chicken. Make sure the chicken changes color to a bright orange/red.
3. Heat a large non-stick frying pan over medium heat. Once it's hot, lightly spray it with olive oil.
4. Cook the chicken for approximately 8 minutes, turning occasionally, until it's browned. Then, pour 1/4 cup of sugar free honey over the top, mix it in and cook for one more minute.
5. Remove JUST THE CHICKEN from the pan, put it in a bowl and set aside. Keep the liquid in the pan.
6. Cut up the bell pepper and red onion.
7. Heat the pan of liquid over medium heat. Then, add the frozen riced cauliflowers. Stir the cauliflower into the liquid, then put a lid on the pan. Set a timer for 12 minutes, stirring every 3-4 minutes. After 12 minutes, stir in 2 tablespoons of sugar free honey and set aside.
8. Once you start the riced cauliflower, heat a second non-stick pan over medium heat. Once it's hot, lightly spray it with olive oil. Then cook the pepper and onions until tender, about 5-6 minutes.
9. Add a tablespoon of soy sauce to the vegetables and stir together.
10. Pour the vegetables into the cooked riced cauliflower.
11. Put the chicken into the pan you used to cook the vegetables and heat over medium for 2-4 minutes, until cooked through.
12. Pour the chicken into the riced cauliflower and stir in the green onions. Divide into four servings and enjoy.
Yield: 4 Servings
You can freeze individual servings for easy re-heating later.
Keep the container open a little to allow steam to escape. Microwave on high for approximately 90 seconds, stir and microwave for another 2 minutes to heat through.
