Description
Quick, easy and loaded with spicy-sweet flavor. A healthy, gluten-free and paleo weeknight meal!
Ingredients
- 8 ounces, weight Chicken Breast (about 2 Small Breasts)
- Salt And Pepper
- ½ Tablespoons Extra Virgin Olive Oil
- 2 cups Cauliflower, Cut Into Bite-sized Pieces
- ¾ cups Carrot, Sliced (about 1 Large Carrot)
- ½ cups Sweet Onion, Roughly Chopped
- 1-½ teaspoon Fresh Ginger, Minced
- 1-½ teaspoon Cumin
- 1 teaspoon Cinnamon
- ¼ teaspoons Paprika
- ⅛ teaspoons Ground Allspice
- ¾ cups Orange Juice, Not From Concentrate
- ½ cups Crushed Tomatoes
- 2 Medjool Dates, Sliced
- ½ cups Cilantro, Minced, Plus More For Garnish
- 2 Tablespoons Roasted Pistachios, Roughly Chopped
- ½ Small Cucumber, Thinly Sliced
Preparation
Using a meat mallet (or a rolling pin), pound out chicken breasts until flat. Sprinkle with salt and pepper.
Heat olive oil in a large skillet on medium/high heat. Cook chicken breast until golden brown, about 1 to 1 1/2 minutes. Flip and repeat on the other side. Transfer to a plate.
Turn heat down to medium and add cauliflower, carrot, onion, ginger, cumin, cinnamon, paprika, and allspice to pan. Cook, stirring frequently, until veggies just begin to soften and spices are fragrant, about 3 minutes.
Stir in orange juice, crushed tomatoes and sliced dates. Turn heat up to high and bring to a boil. Boil 2 minutes. Reduce heat to medium and simmer, stirring frequently, until sauce begins to reduce and thicken, about 5 minutes. Season to taste with salt and pepper.
Place chicken back into the pan, nestling it into the veggies and spooning some sauce over top. Cover and reduce heat to medium/low. Cook until chicken is no longer pink inside, about 10 minutes.
Stir in cilantro and divide chicken between plates. Top each with chopped pistachios and place sliced cucumbers on the side. Garnish with extra cilantro, if desired, and devour.
