Orange Chicken with Almond Pilaf

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


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.


Orange Chicken with Almond Pilaf

This is one of the recipes adapted from


About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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