Orange Chicken and Veggie Stir-Fry

Orange Chicken and Veggie Stir-Fry - Mimi's Fit Foods

Stir-Fry is one of my go-to dinners.  It comes together in a flash, it’s healthy, and I love that it’s loaded with lots of veggies!  This time I decided to give it a nice orange flavor and it was so, so yummy!  I cut the calories down by using Tropicana 50.  It only has 50 calories per cup so I felt totally okay about doubling the sauce.  The sauce has a strong orange flavor and the sweetness is balanced with other popular Asian flavors such as garlic and ginger (orange and ginger were just meant to go together if you ask me).

To cut down on time, I bought pre-cut veggies.  So, all I had to do was cut up my chicken and I was good-to-go.  This comes together so super quick which is so nice when I have an adorable toddler pulling on my leg while I cook.  Oh, and it made a ton!  We’ve been eating leftovers and the hubby has enjoyed having a hot lunch at work the past few days.

Orange Chicken and Veggie Stir-Fry
Adapted from the Daydream Kitchen

For the Sauce:
1 cup Tropicana 50 Orange Juice
zest from one orange
3-4 garlic cloves, minced
2 tablespoons oyster sauce
1/4 cup rice vinegar
1/4 cup low-sodium soy sauce
2 teaspoons minced ginger
1 tablespoon honey

For the Stir-Fry
1 1/2 pounds boneless, skinless chicken breast, cubed
6 cups chopped fresh veggies (broccoli, peas, mushrooms, bell peppers)
1 cup chopped onion
2 tablespoon extra virgin olive oil
salt and pepper, to taste

Put all sauce ingredients in a small saucepan.  Whisk together.  Over medium-high heat, bring the sauce to a boil.  Reduce heat to low-medium and simmer for an additional 2 minutes.  Remove from heat and set aside.

Put 1 tablespoon olive oil in a large skillet and heat over medium heat.  Season cubed chicken with salt and pepper (on both sides).  Put chicken and onions in warmed skillet and cook until onions are softened and chicken is cooked through.  Remove chicken and onions from skillet and set aside (I usually put the chicken on a plate).

Put the remaining 1 tablespoon olive oil in skillet.  Throw in the chopped veggies and stir-fry for about 2-4 minutes.  You want the veggies to be crisp-tender when done.  (I usually decide they are done with the broccoli turns a bright, vibrant green.)  Add chicken, onions, and sauce to the veggies and stir until warm, about one minute.

Serve over brown rice.

Serves 6 (quite generously), but can easily stretch this out to 8-10 servings.

Nutritional Information (Per Serving Without Rice)
Calories:  217.2
Protein:  26.7g
Carbs:  16.8g
Fat:  6g (0.7g = Sat.)
Fiber:  3.2g
Sugars:  7.4g


Black Bean and Sweet Potato Burritos

Black Bean and Sweet Potato Burritos - Mimi's Fit Foods

Here’s another fabulous meatless meal!  We get some nice protein from those healthy black beans and lots of other good nutrients from the sweet potatoes.  Black beans and sweet potatoes are such a lovely combination.  Mix them with some Mexican spices, throw in some fresh cilantro . . . and, we’ve got ourselves a winner!

I love how fast this recipe comes together.  And, a HUGE bonus is that you can leave the leftover filling in your fridge to whip up a burrito whenever your heart desires.  This has come in handy for lunches as well as lazy and/or busy nights when dinner is pretty much not gonna happen!

I wasn’t so sure that my little person would eat this in burrito form, so I mashed a portion of the filling and made a quesadilla for her.  I threw it in the oven with the burritos, cooked it for the same amount of time, and that worked like a charm.  She found her little quesadilla to be quite yummy.

These have easily jumped high up on my list for go-to dinners and will easily make the dinner/lunch rotation often.  These would also be great with the addition of cooked chicken and there’s no doubt that I’ll be adding it from time-to-time.

Black Bean and Sweet Potato Burritos
Adapted slightly from Mel’s Kitchen Cafe

2 sweet potatoes, peeled and cubed small (about 3-4 cups)
1 jalapeño, seeded and finely diced
1 small red onion, diced small (about 1/2 cup)
2 teaspoons extra virgin olive oil
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15 ounce) can black beans, rinsed and drained
1/4 – 1/2 cup chopped cilantro (depending on your taste)
2 teaspoons fresh lime juice (from about 1 lime)
1/2 cup part-skim Mozzarella, shredded
8 burrito-size whole wheat tortillas (100 calories each)

Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, jalapeño, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Dump the coated veggies onto a large rimmed baking sheet and roast for 18-20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time.

Let the vegetable mixture cool. Scrape the mixture into a large bowl and toss with the black beans, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed. Refrigerate the mixture until ready to assemble the burritos or use immediately.

Place 3-4 tortillas on a microwave-safe plat and cover with a damp paper towel. Microwave for 15-20 seconds until the tortillas are pliable. Place 2/3 cup or so of the vegetable mixture in the center of the tortilla and top with 1 tablespoon of shredded cheese. Fold in the sides of the tortilla and roll up. Place seam-side down on a baking sheet. Repeat with the remaining tortillas until you have all the burritos you need (the filling can be refrigerated and used for 3-4 days).

Bake in a 375 degree F oven for about 10-15 minutes, until heated through and the top of the tortilla is golden brown. Adjust the baking time as needed depending on if the filling has been refrigerated or not. For a softer tortilla, wrap each burrito in tin foil and heat through. Serve immediately.

Serves 8.

Nutritional Information (Per Serving = 1 Burrito)
Calories:  229
Protein:  15.6g
Carbs:  40.6g
Fat:  6.8g (1.1g = Sat.)
Fiber:  18.5g
Sugars:  1g

Slow Cooker Asian Chicken Sandwiches

Slow Cooker Asian Chicken Sandwiches - Mimi's Fit Foods

The cold weather and sick season attacked our home this past week.  We’ve been down-and-out.  We’ve been living off of soup and protein smoothies around here.

However, there was one day this week when I actually found the energy to throw this meal in the slow cooker.  I’m so glad I did too!  It was super duper easy and the results were quite tasty!  I love using my slow cooker on days when I feel lazy or tired or busy.  I can basically get my meal made in the morning and there are little-to-no dishes when dinner time rolls around.  (That, to me, is the TRUE bonus of slow cooking!)

The flavor of these is definitely Asian-inspired (thus, the recipe name, LOL).  What really makes them taste Asian is the lime, cabbage, and cilantro.  The ginger in the sauce helps too.  The chicken/sauce is very mild and all the toppings bring it to a nice, fresh level.

This is a great weeknight meal.  If I can pull it off while on my sick bed, I’m pretty sure anyone can pull it off!  This is a slow-cooker keeper for sure!

Slow Cooker Asian Chicken Sandwiches
Adapted from Get Crocked

1 1/2 pounds boneless, skinless chicken breasts
1 small onion, chopped
2 teaspoons freshly grated ginger
3-4 cloves garlic, minced
1 cup ketchup
2 tablespoons brown sugar
4 tablespoons lime juice, divided
2 cups shredded red cabbage
1/2 cup red onion, sliced
fresh cilantro, chopped
6 whole wheat thin buns, for serving

Add chicken to slow cooker.  Combine onion, ginger, garlic, ketchup, brown sugar, and 2 tablespoons of the lime juice in a small bowl.  Pour over chicken in slow cooker.  Cover and cook on low for 6 hours.

When chicken is done, remove from sauce, shred, and return to sauce.  Change slow cooker to warm setting.

When ready to serve, place chicken on thin bun and top with cabbage, red onion, fresh cilantro, and a splash of fresh lime juice.

Serves 6.

Nutritional Information (Per Serving = 1 Sandwich)
Calories:  297.8
Protein:  29g
Carbs:  44.3g
Fat:  2.7g (0g = Sat.)
Fiber:  6.4g
Sugars:  19.7g

Chicken, Butternut Squash and Quinoa Stew

Chicken, Butternut Squash and Quinoa Stew - Mimi's Fit Foods

Yuuuuuummmmm.  This was soooooo tasty!  When I first read about this stew and the blogger said she would give it a 15 out of 10, I was sold!  And, I’m gonna have to totally agree with the rating.  It’s so hearty and I loved the flavor combination of the chicken, butternut squash and quinoa.  I thought the Kalamata olives were a weird addition, but I was too curious to not throw them in.  I’m glad I kept them in the recipe because they give a nice salty and distinct bite to the stew.  The herbs are perfect in here.  There’s a nice dominate oregano flavor and the fresh parsley gives it that perfect finish.

It’s gotten really cold around these parts and this stew was perfect on a cold night.  I can’t WAIT to eat the leftovers.  This is for sure jumping to the top of my list of cold-weather favorites!

Chicken, Butternut Squash and Quinoa Stew
Adapted from Cookin’ Canuck

2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
4 cups chicken broth (99% Fat Free)
1 1/2 lb. boneless, skinless chicken breasts
1/2 tbsp extra virgin olive oil
1 medium yellow onion, finely chopped
1/2 tsp kosher salt
4 cloves garlic, minced
1 1/2 tsp dried oregano
1 can (14 oz) petite diced tomatoes
2/3 cup uncooked quinoa
3/4 cup pitted and quartered kalamata olives
Freshly ground black pepper, to taste
1/4 cup minced fresh flat-leaf parsley

Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.

Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.

In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.  Add chicken breasts, cover, and cook until chicken is cooked through, about 15 minutes.  Transfer the chicken to a plate and allow to cool. Pour broth into a medium-sized bowl.

Return the saucepan to the stovetop and lower heat to medium. Add olive oil.  Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.

Add the salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.

To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.

Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.

Shred the chicken with your fingers or a fork.

Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.

Stir in parsley and serve.

Serves 6.

Nutritional Information (Per Serving = Approx. 2 Cups)
Calories:  295.2
Protein:  28.7g
Carbs:  36.4g
Fat:  5g
Fiber:  7g
Sugars:  4.2g

Herb Roasted Chicken Breast With Butternut Squash

Herb Roasted Chicken with Butternut Squash - Mimi's Fit Foods

This dish SCREAMS fall!  We’re talking herbs, chicken and squash.  Butternut squash . . . my fave!  Everything here has a nice, fresh rosemary undertone while letting all the natural flavors of each ingredient shine through.  The chicken also has a nice apricot glaze which complements the rosemary and squash beautifully!  This meal comes together quick and I am a big fan of quick these days!  I love that I can cook my protein and my carbohydrate at the same time and all I have to do is prepare a veggie while the main stuff is in the oven.

This meal would be good whenever, but we had it on a nice fall evening and we definitely left the dinner table feeling all nice and cozy inside.

Herb Roasted Chicken with Butternut Squash2 - Mimi's Fit Foods

Herb Roasted Chicken Breast with Butternut Squash
Adapted from Self

4 skinless, boneless chicken breasts (1 pound total)
2 tablespoons chopped fresh rosemary, divided
salt, to taste
pepper, to taste
1 pound peeled, seeded and cubed butternut squash
1 1/2 teaspoons extra virgin olive oil, divided
3 small sweet onions, quartered
3 teaspoons balsamic vinegar, divided
2 tablespoons apricot preserves
2 teaspoons Dijon mustard
1 teaspoon minced ginger
1 clove garlic, minced

Position rack in the lower third of oven; heat oven to 400 degrees.  Season chicken with 1 tablespoon chopped rosemary, salt and pepper.

In a bowl, toss squash with 1 teaspoon olive oil, salt and pepper.

In a second bowl, toss onions with 2 teaspoons vinegar and 1/2 teaspoon olive oil.

Coat a rimmed baking sheet pan with cooking spray.  Place chicken on pan; spread squash and onion in a single layer around chicken; sprinkle vegetables with remaining 1 tablespoon chopped rosemary.

Roast 15 minutes.  While roasting, combine preserves, mustard, ginger, garlic and remaining 1 teaspoon vinegar in a small bowl.  After the first 15 minutes of roasting brush the apricot-mustard sauce on chicken and continue roasting until chicken’s internal temperature reaches 165 degrees, about 10 to 15 minutes more.

Divide chicken and veggies among 4 plates and garnish each with a sprig of rosemary if desired.

Serves 4.

Nutritional Information (Per Serving = 1/4 the Recipe)
Calories:  211.8
Protein:  24.4g
Carbs:  22.9g
Fat:  3.5g (0.4g = Sat.)
Fiber:  4g
Sugars:  8.3g

Sweet Mustard and Rosemary Chicken

Sweet Mustard and Rosemary Chicken - Mimi's Fit Foods

Mmmmmmm!  This recipe is yummy to have any time, but it was so perfect for an Autumn dinner.  It’s that combination of sweet and spicy and then topped with fresh herbs.  This chicken definitely has a mustard flavor, but I dare say that it’s perfectly balanced (and toned down) with the aid of maple syrup and brown sugar.  It cooks for less than 30 minutes and then you top it with the magical power of fresh rosemary!  Yeah, I said magical!  The rosemary makes ALL the difference in this recipe and it’s a MUST!  It brings the chicken to an entirely different level . . . . a magical level.

When I first saw the recipe I knew I had to try it.  Not only were the reviews awesome, but mustard is such a low-calorie condiment.  I knew that if I was going to make chicken with a sauce that wouldn’t pack on the extra calories, this was going to be a good one!

We ate this alongside Cheesy Cauliflower Quinoa, but it’s simple enough to be eaten with any typical side dish (baked potatoes, rice, etc.).  I loved how quickly this came together and I’m guessing we’ll be eating a lot more Sweet Mustard and Rosemary Chicken in the weeks/years to come!

Sweet Mustard and Rosemary Chicken
Slightly Adapted from Mel’s Kitchen Cafe

3/4 cup spicy brown mustard (I used French’s)
1/4 cup pure maple syrup (I used Grade B)
2 tablespoons packed light brown sugar
1 tablespoon plus 2 teaspoons red wine vinegar
2 pounds skinless chicken breasts (4-8 depending on size)
salt and pepper
fresh rosemary for garnish

Preheat oven to 425 degrees F.  Lightly coat a 9×13-inch pan with cooking spray.

In a small bowl or liquid measuring cup, whisk together the mustard, maple syrup, brown sugar and red wine vinegar.  Set aside.

Arrange the chicken in the prepared baking dish with the chicken pieces not touching – just a little space between each.  Liberally salt and pepper both sides of each chicken breast.

Pour the sauce mixture over the chicken, lifting the chicken here and there to allow the sauce to spread underneath the chicken.  Bake for 15 minutes.  Remove the pan from teh oven and carefully spoon some of the sauce from the bottom of the pan onto each chicken breast.  Cook for 8-12 minutes more until the sauce is bubbly and the chicken is cooked through (will register 165 on an instant read thermometer).  Don’t over bake!  Just get that chicken perfectly nice and juicy.

Remove from the oven and sprinkle with freshly chopped rosemary.  Serve immediately.

Serves 8.

Nutritional Information (Per 4-Oz. Serving)
Calories:  171.3
Protein:  25.9g
Carbs:  9.6g
Fat:  1.1g (0g = Sat.)
Fiber:  0g
Sugars:  9.6g

Peach and Blue Cheese Chicken Pizza With a Balsamic Reduction

Peach and Blue Cheese Chicken Pizza - Mimi's Fit Foods

Peaches are full-on in-season right now and we’re LOVING them at our house.  We eat them a lot for snacks, but we also like to turn them into meals too.  If you’re looking for a more sophisticated pizza, this is totally for you!  It’s sooooo yummy.  This pizza is topped with chicken, fresh peach slices, and blue cheese.  The drizzle of tangy balsamic reduction makes the most perfect balance to the sweet summer fruit.   And guess what!?  My little baby even ate it (I totally thought the blue cheese would throw her off, but she didn’t even balk at it)!  This makes for a great late-summer or early-fall dinner and is a fabulous way to use those delicious orchard peaches.

I used my easy whole wheat pizza dough for the crust, but the original version of the recipe used a prebaked thin pizza crust (such as Boboli).  I’ve tried it both ways, and I prefer to make my own crust because it is WAY cheaper, tastes fresher, and I know exactly what’s in it.  But, when I’m a little lazier than usual and I’ve remembered to grab it at the store, I resort to Boboli (although the easy pizza dough recipe here is seriously EASY).

Peach and Blue Cheese Chicken Pizza With a Balsamic Reduction
Adapted from Cooking Light

For the Dough:
2 1/2 cups whole wheat flour
2 tablespoons sugar
3/4 teaspoon salt
1 tablespoon instant yeast
1 tablespoon lecithin
1 cup hot water (as hot as you can get it out of your tap)

For the Pizza:
1 1/2 teaspoons extra-virgin olive oil
1 cup shredded part-skim mozzarella cheese, divided
1 pound shredded cooked chicken breast
1/2 cup crumbled reduced-fat Blue Cheese
1 medium unpeeled peach, thinly sliced
1/2 cup balsamic vinegar

For the dough:
Mix dry ingredients.  Add lecithin and water.  Mix in until dough combines, approximately 1 minute and check for consistency (use your dough hook on your mixer).  Dough should be a little sticky.  If dough is too dry, add more water.  Mix for 5 minutes on a medium speed (this will knead your dough).

Using a rolling pin, roll into your desired shape and place on a lightly greased pizza stone (or cookie sheet).   (Lately, I like to roll mine into a rectangle because it fits nicely on my rectangle pizza stone or on a cookie sheet.  However, I sometimes roll into a circle and use my round pizza stone too.)  Your crust is now ready to put all your toppings on.  You do not have to wait for this dough recipe to do any rising.  Awesome!

For the Pizza:
Preheat oven to 400 degrees.  Brush the extra-virgin olive oil evenly over crust.  Top evenly with 1/2 cup shredded mozzarella cheese, chicken, Blue cheese, and peach slices.  Top with remaining 1/2 cup mozzarella.  Bake in 400-degree oven for 12-15 minutes or until crust is golden brown and cheese is melted and bubbly.

While pizza is cooking, place vinegar in a small saucepan over medium-high heat; cook until reduced to about 2-3 tablespoons (about 5-7 minutes).  Drizzle balsamic reduction evenly over pizza.

Cut into 12 equal pieces.

Serves 6.

Nutritional Information (Per Serving = 2 Slices)
Calories:  373.6
Protein:  29.8g
Carbs:  46.7g
Fat:  8.6g (4.0g = Sat.)
Fiber:  6.9g
Sugars:  5.7g

Thai Chicken Lettuce Wraps with Sweet Peanut Sauce

Thai Chicken Lettuce Wraps with Sweet Peanut Sauce - Mimi's Fit Foods

I always love a good Asian-inspired meal, and this has seriously jumped to the top of my list of favorites at the moment.  I love this variation of lettuce wraps like I’ve never loved lettuce wraps before (and I kind of seriously love lettuce wraps . . . the proof is here and here).  This variation is, to no surprise, infused with Thai flavors.  We’re talking peanut sauce, lime, cilantro, fresh veggies, and chicken.  The texture is fabulous by offering a little bit of crunch thanks to those water chestnuts and butter lettuce.  These are fresh, flavorful, and left us wishing we had doubled the recipe!  My husband said, “When I think of a Food Network competition, these are what I imagine would come out of it.”  Yeah . . . I guess they are Food Network worthy according to the hubby.

The peanut sauce offers a genuine sweetness because of that yummy honey.  You can make it spicy if you prefer by adding extra Sriracha sauce.  I kept it mild so my little one-year-old wouldn’t complain.  Either way . . . you’re going to loooooove it!  This sauce is what really made these lettuce wraps super duper awesome!

We ate these with a side of brown rice.  The meal was perfect . . . well, better than perfect.

Thai Chicken Lettuce Wraps with Sweet Peanut Sauce
Adapted Heavily from Bake Your Day

for the filling:
1 pound  cooked chicken breast, cubed
1 tablespoon extra virgin olive oil
1/2 cup yellow onion, diced
1 sweet bell pepper, diced (I used a yellow pepper)
4 green onions, sliced
1/2 cup carrots, cut in matchsticks (or shredded works too)
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 (5-ounce) can sliced water chestnuts
1/2 cup cilantro, chopped
1 teaspoon Sriracha Sauce
1 teaspoon low sodium soy sauce

for the sauce:
1 tablespoon creamy, reduced fat peanut butter
1 tablespoon honey
1 1/2 teaspoon low sodium soy sauce
1/2 teaspoon toasted sesame oil
1/2 teaspoon ginger, freshly grated
1/4 teaspoon Sriracha sauce
2 teaspoons lime juice

for serving:
1 head of freshly washed lettuce leaves (I used butter lettuce)
chopped cilantro
fresh lime wedges (for lime juice)

Heat the olive oil over medium heat in a large non-stick skillet.  Sauté the yellow onion and bell pepper and 1/4 teaspoon of the salt until the vegetables are fragrant and soft, 7-10 minutes.

While the vegetables are cooking, mix the ingredients for the sauce together, cover and refrigerate until serving.

To the veggies, add the green onions, carrots, garlic, chicken, and water chestnuts.  Stir and then add remaining salt, pepper, Sriracha, soy sauce and cilantro.  Stir well.  Allow the mixture to cook for 1-2 minutes more and remove from heat.

Serve the mixture in lettuce cups/leaves and garnish with the Sweet Peanut Sauce, additional chopped cilantro, and fresh lime juice.

Serves 5.

Nutritional Information Per Serving (Serving Size = 1/5 of the recipe)
Calories:  190.7
Protein:  20.9
Carbs:  14.8g
Fat:  5.9g (0.7g = Sat.)
Fiber:  2.3g
Sugars:  6.6g

Grilled Chicken With Sweet and Spicy Cherry Sauce

Grilled Chicken With Sweet and Spicy Cherry Sauce - Mimi's Fit Foods

I love sweet cherries.  My heart seriously skips a beat when I start seeing sweet cherries in the grocery stores and fresh fruit stands.  I can just sit and snack on them all day.  I decided to hit Pinterest up for some different uses of this awesome fruit and I found this gem.  Since sweet cherries are usually found in sweet recipes, I thought it would be worth a try to use them in a savory type of way.  Besides, I’m also always looking for more low-calorie ways to dress up chicken.

I was NOT disappointed with the outcome of this recipe at all!  This took a boring piece of grilled chicken to an exciting piece of chicken that bursts with flavor.  The sauce is slightly spicy, but also leaves a trace of sweetness behind.  Besides the fact that it’s yummy, isn’t it pretty?  I would totally serve this to guests on a summer evening.  It would be so perfect.

Grilled Chicken With Sweet and Spicy Cherry Sauce
Recipe Adapted From

cooking spray
1 cup chopped & pitted sweet cherries
1/4 cup red cooking wine (I used Sherry)
1 garlic clove, minced
1/8 teaspoon cumin
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
1/8 teaspoon crushed red pepper
1 tablespoon fruit preserves (I used Strawberry)
4 (4-ounce) skinless, boneless chicken breast halves

Prepare your grill to a medium heat.  Then lightly spray the grill rack with cooking spray (sometimes this creates flames, so I often times take a paper towel sprayed with cooking spray and wipe it on the grill rack).

Lightly crush cherries in a small saucepan.  Add the cooking wine and the next 6 ingredients (through preserves).  Bring the mixture to a boil; reduce heat, and simmer, stirring occasionally, 10 minutes.

Grill chicken, covered, for 4 minutes on each side or until it is cooked through (if you have a thermometer, I cook mine until the temperature reaches 165 degrees).  Serve topped with cherry sauce.

Serves 4.

Nutritional Information (Per Serving)
Calories:  189
Protein:  27g
Carbs:  9g
Fat:  3g (1g = Sat.)
Fiber:  1g

Slow Cooker Orange Chicken

Slow Cooker Orange Chicken - Mimi's Fit Foods

Come on, now.  Who doesn’t love Orange Chicken?  I love this healthier version of it for a few reasons.  1 – It’s not deep fried and is made in the slow cooker.  This is fabulous because now that I’m a mom I’m kind of super tired by the time dinner time comes and goes and I really hate doing the dishes.  Throwing this meal in the slow cooker means I get to do it earlier in the day when I have more energy and when my baby is less fussy.  Plus, I always think it’s so nice to walk into the kitchen at dinner time and have a meal waiting for me.  2 – The orange flavor is awesome!  It really shines through.  The orange is not subtle, but takes a front seat.  3 – The chicken is nice and tender.  There are more reasons I love this dish, but those are my top three.

I made this fabulous Orange Chicken for some friends and one of them said, “I’ve never had Orange Chicken anywhere that tasted this good.”  That was music to my ears.  I was happy my guests loved it.  In the same breath, I was a little sad I didn’t have more leftovers.  I guess I’ll just have to make it again soon.

I served it over Soft and Fluffy Baked Brown Rice and we couldn’t have been happier.  (If you’re closely watching carbs and calories, a half serving of rice would be advisable here.  You’ll get some of your carbs and calories in the orange sauce, so decreasing your rice portion would make sense.)

Slow Cooker Orange Chicken
Adapted by Team T Adventures

2 teaspoons coconut oil
2 lbs. boneless, skinless chicken breastes, cubed
3 tablespoons whole wheat flour
4 large oranges
1 1/2 teaspoons balsamic vinegar
3 tablespoons ketchup
1/4 cup honey
1 1/2 teaspoons Sriracha

Heat coconut oil in a large pan over medium-high heat.  Place chicken in a large shallow bowl.  Sprinkle flour over chicken and toss to coat.  Transfer to cooking pan.  Brown chicken, then remove from heat and place in slow cooker.  Don’t worry about fully cooking chicken (it will finish in the slow cooker).

In a medium bowl, zest 2 oranges, then juice all 4.  Add vinegar, ketchup, honey, and Sriracha.  Whisk together to combine.  Pour sauce over chicken in the slow cooker.

Cook on low for 4 1/2 to 5 hours.

Serves 8.

Nutritional Information (Per Serving Without Rice)
Calories:  179.7
Protein:  23.7g
Carbs:  17.1g
Fat:  2.3g
Fiber:  0.4g
Sugars:  10.4g