Orange Chicken with Rice, Cabbage Salad and Orange Dressing

Ingredients

• Chicken Breast200 g
• Rice3/4 cup (150 g)
• Orange1/2 count (65 g)
• Oregano1 pinch (1 g)
• Cabbage1 cup (90 g)
• Olive Oil2 teaspoon (7 ml)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Carrot1/2 medium (30 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Squeeze the juice from the orange.

3. 3

   Step 3

   For the marinade: Mix half of the olive oil and orange juice with oregano. Season with salt and pepper. Optional: You can add orange zest.

4. 4

   Step 4

   Marinate the chicken for 15 minutes, 1 hour or overnight, but if you don't have time, skip this step and cook directly.

5. 5

   Step 5

   Heat a pan or griddle pan over high heat.

6. 6

   Step 6

   Once heated, add the chicken and marinade.

7. 7

   Step 7

   Cook over medium heat for 4-5 minutes per side. Set aside.

8. 8

   Step 8

   For the salad: Cut the cabbage into strips, peel and grate the carrot. Optional: Add some green leaves such as lettuce, arugula, etc.

9. 9

   Step 9

   For the dressing: Mix the mustard with lemon juice and the remaining orange juice and olive oil. Season with salt and pepper and, if desired, add a pinch of stevia.

10. 10

    Step 10

    On a plate serve the orange chicken with rice and coleslaw with orange dressing. Optional: You can sprinkle a pinch of sesame seeds.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Orange Chicken with Rice, Cabbage Salad and Orange Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.