Citrus-glazed Chicken with Cauli Rice

All our favourite Citrus: A bit of bitter, a bit of sweet, and a bit of tangy citrus together with chicken and low carb, wholesome cauli-rice – this dish makes a perfect buddha bowl! Filled with nutrients, antioxidants and Vitamin C!

Level

Beginner

Category

  • Citrus

Cuisine

  • South African
  • Banting

Cooking Methods

  • Grilling
  • Roasting

Serves

4

Prep Time

20 minutes

Cooking Time

40 minutes

Ingredients

For the citrus glaze:

    250ml (1 cup) orange or Ruby Star grapefruit juice
    Zest of 1 orange or ½ grapefruit
    30ml (2 Tbsp) orange marmalade
    15ml (1 Tbsp) honey
    5ml (1 tsp) soy sauce
    Fresh thyme, picked
    Chilli flakes (optional)

For the Chicken:

    4 chicken breasts
    1 orange, sliced into rounds
    1 red onion, sliced into wedges
    6 baby turnips, halved
    Fresh thyme
    Salt and pepper, to taste

For the cauli-rice:

    1 head of cauliflower
    Dash of olive oil
    15ml (1 Tbsp) butter
    1 clove of garlic, grated
    5ml (1 tsp) cumin seeds
    30ml (2 Tbsp) almonds, roasted and chopped
    Fresh thyme, picked

Directions

For the citrus glaze:

    Combine all ingredients into a saucepan and cook on a low-medium heat for about 10-12 minutes or until sticky.

For the Chicken:

    Pre-heat the oven to 180°C.
    Lay the chicken breasts flat on you chopping board and score each chicken breast diagonally just a few millimetres. This is for presentation and to capture more flavour in your chicken breasts.
    Next, use a sharp knife to create a “pocket” by slicing in the middle of the chicken breasts lengthwise. Be careful not to cut right through.
    Season the chicken breasts with salt and pepper and place the orange slices in the “pockets”. If your orange rounds are too large you can slice them in half to create smaller half moons.
    Place the chicken breasts in a baking dish along with the red onion and baby turnips and the remainder of the orange slices and fresh thyme.
    Drizzle with a dash of olive oil and season to taste.
    Place in the oven and bake for about 20 minutes. Remove from the oven and brush some of the sticky citrus glaze on the chicken. Bake for another 15 minutes or until cooked and golden. Once the chicken is out of the oven, glaze again if needed.

For the cauli-rice:

    While the chicken is cooking in the oven, prepare the cauli rice by breaking the cauliflower head into smaller florets. Place them in a food processor or chop them by hand until you have a coarse, rice-like texture.
    Pre-heat a pan on a medium heat with a dash of olive oil and butter, add your cauli rice and fry while stirring often for about 5-6 minutes, then add the garlic, cumin seeds, almonds and fresh thyme. Fry for another 5 minutes and season to taste.

To serve:

    Serve the chicken and veg on a bead of cauli rice and with extra citrus glaze on the side.

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