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Orange Chicken with Cauliflower Stir Fry Rice

OrangeChicken_600x600 e1520272930296

Prep: 10 minutes | Cook: 25 minutes | Servings: 8

1 Serving | Calories: 215 | Protein: 28 | Fat: 15 | Carbs: 3

Dairy-Free, Gluten-Free



  • 2 lb. chicken breast
  • 2 tbs. coconut oil
  • 1 orange, medium
  • ⅓ cup gluten-free soy sauce or coconut aminos
  • 2 tbs. tomato paste
  • 2 tbs. honey
  • ¼ tsp. red pepper flakes
  • 1 tsp. garlic powder
  • Salt and pepper to taste


Cauliflower Stir Fry Rice:

  • 4 cups riced cauliflower (or 1 bag)
  • 4 cups stir fry vegetables (broccoli, bell peppers, carrots, snap peas, etc.)


  1. Cut the chicken into bite-size pieces (about 1 inch). Season with desired salt and pepper.
  2. In a large skillet, add chicken with 1 tbs. of coconut oil and cook on medium heat. Cook for 5 to 7 minutes until mostly cooked through.
  3. In a small bowl, combine orange juice, soy sauce, tomato paste, honey, red pepper and garlic powder. Stir until evenly mixed.
  4. Pour sauce over chicken and stir to coat evenly. Cook chicken for additional 5 to 10 minutes or until chicken is fully cooked through (165°F temperature).
  5. In another pan, melt 1 Tbsp. of coconut oil and add stir-fry vegetables. Sauté until mostly cooked through, about 7 minutes. Then add cauliflower and sauté until fully cooked, about 5 minutes.
  6. Serve the orange chicken over 1 to 2 cups cauliflower stir-fry and enjoy!


*Individual results may vary. Factors such as diet, genetic makeup, overall health and physiological differences may influence results. Please consult with your physician before embarking on any new nutritional and exercise program. Results not typical. Please consult your physician before embarking on any new nutritional and exercise program. See Official Rules for details and prize information. All amounts are in USD.