Asian Orange Chicken With Cauliflower Rice

By Dr Ernst
April 11, 2022


  • 4 Chicken Breasts (Boneless)
  • 2 TBSP Avocado Oil
  • 2 TBSP Grass Fed Butter
  • 1/4 TSP Himalayan Salt
  • 1/2 Cup White Wine vinegar
  • 1/4 TSP Black Pepper
  • 1/2 Cup Fresh Squeezed Orange Juice
  • 1/3 Cup Coconut Flour


  • Pound chicken between parchment paper until roughly 1/2 inch thick
  • Mix together salt, pepper and coconut flour to make a batter, dredging the chicken in the flour
  • Heat oil and butter in a large skillet cooking the breaded chicken until lightly browned
  • Remove chicken, slice thinly and set aside
  • Add vinegar and orange juice to the pan to deglaze and reduce to make a slightly thickened sauce.
  • Add chicken back to the pan until coated then serve over fried cauliflower rice.

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