Vegan Orange Chick’n and Cauliflower Rice

Recipe

Main Dish
Vegan Orange Chick’n and Cauliflower Rice

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User Rating

5 out of 5 stars
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3 ratings

Recipe Data

2
Servings
5min
Prep
18min
Total

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Description

We used Gardein mandarin orange crispy "chicken" and cauliflower rice to make a quick 3-ingredient dinner. Make it even faster and easier by using Hy-Vee Short Cuts cauliflower rice.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 2
QuantityIngredientAdd
1(10.5-oz.) pkg. Gardein mandarin orange crispy chick’n
3 tbsp.Gustare Vita olive oil, divided
2 c.Hy-Vee Short Cuts cauliflower rice
Hy-Vee salt
Hy-Vee ground black pepper
1navel orange, cut into wedges and divided

Things To Grab

  • Small bowl
  • Medium skillet
  • 2 serving plates
  • Meat thermometer

Directions

  1. Remove sauce packet from chick’n package. Allow to thaw in a small bowl of hot water for at least 3 minutes.

  2. Add 1 tablespoon olive oil to a medium skillet over medium heat. Stir in cauliflower rice and season, to taste, with salt and pepper. Cook 4 to 5 minutes, or until cauliflower is crisp-tender. Divide cauliflower between two serving plates; set aside.

    Hyvee Dietitian Expert Tip
    Coconut Aminos is a lower sodium alternative to soy sauce that's full of flavor. It's also gluten-free and vegan-friendly. Look for it in the HealthMarket section of Hy-Vee
    Hy-Vee Test Kitchen
  3. In same skillet, add remaining 2 tablespoons olive oil. Add chick’n to skillet. Saute for 7 to 8 minutes or until internal temperature reaches 165 degrees.

  4. Stir in thawed sauce. Saute for 1 minute, or until chicken is well-coated. Serve chicken over cauliflower rice with a side of orange wedges.

Nutrition facts

Servings

440 Calories per serving

Amounts Per Serving

  • Total Fat: 30g
  • Cholesterol: 0mg
  • Sodium: 350mg
  • Total Carbohydrates: 26g
  • Protein: 21g

Daily Values

0%
Iron 140%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 6%

Recipe Source:

Hy-Vee Test Kitchen