Orange, chicken, almonds and vegetables really do make a delicious mix of flavours, especially with a few sprigs of thyme thrown in.
I had some chicken thighs needed to be used up so used these instead of breasts. I also increased the zucchini to a whole one as I didn’t have any squash. I probably used far more spinach than 1/2 cup as it cooks down so much.
The lovely orange flavour really came through and added a zing to the vegetables and almonds. It also smelled fantastic whilst it was cooking.
2 farm organic chicken breasts
1 orange (keep a slice for decoration)
5 sprigs of fresh thyme
Small amount of olive oil
INGREDIENTS FOR ALMOND PILAF:
1 cup slivered almonds
½ red pepper
½ green pepper
½ each yellow squash and green zucchini (I used a whole zucchini and no squash)
½ cup fresh spinach, chopped
Cut chicken breasts in half lengthways.
Heat olive oil in pan over a medium heat then add chicken.
Squeeze half of the fresh orange over the chicken and place 2 springs of thyme on top.
Cook over a medium heat for 5 minutes.
Turn chicken breasts over, squeeze the remaining half orange over them and add remaining thyme. Simmer for 5 minutes.
Whilst the chicken cooks, prep your vegetables for the pilaf. Dice the peppers and squash/zucchini and chop the spinach; mix in the almonds.
When the chicken is cooked, remove from the pan and keep warm.
Add the pilaf to the pan and sauté for 5 minutes.
Arrange the pilaf on a plate with the sliced chicken on top. Garnish with some orange.
This is one of the recipes adapted from Primalpaleo.com.