Cashew Orange Chicken

Cashew Orange Chicken

Written on 02/04/2020
Jamie Gilliam

Total Time: 45 minutes/Yields 4


  • 2 cup pineapple juice
  • Juice and zest of 2 oranges
  • 2 tablespoons coconut sugar
  • 1 tablespoon Paleo fish sauce
  • 1 1/2 pounds chicken breast cut into bite sized pieces
  • 1/2 cup almond flour
  • 4 cups cauliflower rice
  • 4 green onions sliced
  • 1/2 cup roasted cashews
  • Sea salt and fresh ground pepper to taste


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or foil.

  2. Put the pineapple juice, orange juice and zest, coconut sugar, and fish sauce in a large saucepan. Bring to a boil and reduce to a low simmer. Simmer for 15 minutes, until reduced to a thick syrup. Remove from heat. Add the chicken pieces and coat well.
  3. Dredge the coated chicken pieces with the almond flour and transfer to baking sheet. Bake for 10-15 minutes, until chicken is cooked through.
  4. While the chicken is baking, steam the cauliflower rice with the green onions until tender and then stir in the cashews.
  5. Top the cauliflower rice with the chicken and serve.
Calories 410
Fat 12g
Carbohydrates 29g
Fiber 3g
Sugar 22g
Protein 46g