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July 26, 2021

Healthy Recipe: Chinese-Style Chicken n’ Cauliflower Rice

Healthy Eating Recipes

Content sponsored by IBC - Native (195x33)

Limited - Chinese-Style Chicken n’ Cauliflower Rice TOM D'INTINO/for PhillyVoice

Skip the takeout this week and try making this Chinese-style chicken n’ cauliflower rice recipe instead. It’s packed with flavor and protein, lower in sodium, and can be prepped and cooked in only 20 minutes.

Chinese-Style Chicken n’ Cauliflower Rice – makes 4 servings

• 1 pound of boneless skinless chicken breasts
• 2 teaspoons of fresh squeezed orange juice
• ½ cup of frozen peas and carrots
• 2 tablespoons (divided) of canola oil
• 1 teaspoon of balsamic vinegar
• 2 teaspoons of low-sodium soy sauce
• 2 tablespoons of green onion, sliced
• 2 cups of fresh or frozen cauliflower rice


  1. Trim any visible fat off the chicken and discard. Cut the lean meat into bite-size pieces, and sprinkle with the fresh-squeezed orange juice. Set aside.
  2. Prepare the frozen peas and carrots by microwaving for 1 to 2 minutes, until they’re defrosted but not fully cooked. Place the veggies on a paper towel to absorb any excess water.
  3. Heat a large skillet over medium-high heat, and add 1 tablespoon of the canola. Add the chicken and cook, stirring occasionally, until starting to brown, about 8 minutes. Add the balsamic and stir to coat.
  4. While chicken is cooking, heat another large skillet or wok on medium-high heat, and add the remaining canola oil and garlic. Add the eggs and stir, cooking until the eggs are scrambled. Stir in the defrosted veggies and browned chicken.
  5. Add the soy sauce, scallions, and cauliflower rice and stir until the cauliflower rice is heated through. Divide among 4 plates and serve immediately.

Nutritional Information:
Calories: 310
Protein: 41g
Carbs: 1.3g
Sodium: 650mg
Fiber 6g

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