aippaleo

 Orange Peel Chicken Over Cauliflower Steaks is an AIP/Paleo version of a popular dish at a chain restaurant that rhymes with BFShangs.  Not only is it delicious, it gets on the table in only thirty minutes! 

Orange Peel Chicken over Cauliflower Steaks

cauliflower

extra virgin olive oil (EVOO)

coconut aminos*

oranges

4.25-oz. jar organic baby food carrots (Hey, if it’s good enough for babies..!😂)

C. coconut aminos*

t. ground ginger

t. sea salt

T. coconut oil, or avocado oil

lb. organic chicken tenders

t. Arrowroot Starch/Flour

Pre-heat oven to 425 degrees F.

Cut off the bottom of the cauliflower stem.  Cut the head of the cauliflower in half down the center.  Cut two “steaks” about 1” thick from each half.  Reserve the rest of the head for another use.  (Tip: Run it through a food processor to make cauliflower rice.)  

Place the four steaks on a parchment-lined baking sheet.  Drizzle with EVOO and coconut aminos.  

Place the steaks in the oven, and set the timer for 10 minutes. When done, carefully flip them, and bake for another 10 minutes. Meanwhile...👇🏼👇🏼👇🏼

Using a very sharp paring knife, or the wide side of a citrus zester, cut thin 2” strips of peel from the oranges.  (Zest only, no pith.)  Set strips aside.  

Chop the green onion tops to 2” pieces.  

Juice the oranges, and put juice in a small bowl.  Add to that baby food carrots, 1/3 cup coconut aminos, ginger, arrowroot, and sea salt.  Whisk.  

Cut chicken into 1” chunks.

Heat oil in a large skillet over high heat

Add chicken, orange peel and onion tops.  Sauté until chicken is done, about 5 minutes.

Turn heat down to medium.  Add liquid mixture.  Heat through.

Serve!  Place one steak on each plate, and top with chicken mixture.

Need some variety in your veg intake? Make a batch of this versatile and customizable 10-Vegetable Soup (AIP/Paleo)!

10-Vegetable Soup (AIP/Paleo)

TBSP extra virgin olive oil

white sweet potato, peeled and chopped

onion,

carrot, chopped

rib of celery, chopped

chayote squash, peeled,

turnip,

zucchini,

yellow squash, chopped

cabbage

TBSP basil

thyme

tsp sea salt,

tsp black pepper (omit

garlic powder

baby spinach

beef broth,

TBSP red wine vinegar

In a large soup pot, heat olive oil over medium heat.  Add sweet potato, onion, carrot, celery, chayote squash, and turnip.  Stir to combine.  Cover and cook for 7 minutes, stirring occasionally.

Add zucchini, yellow squash, cabbage, basil, thyme, salt and garlic powder.  Sauté for 1 minute.

Turn heat up to medium high.  Add the rest of the ingredients, and heat through.  Taste for salt.  Serve!

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Orange Peel Chicken over Cauliflowe...

10-Vegetable Soup (AIP/Paleo)

Top 2 aippaleo recipes from across the web

The most viewed aippaleo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Orange Peel Chicken over Cauliflowe...

10-Vegetable Soup (AIP/Paleo)

The most viewed aippaleo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine