Membership Required

Orange Kale with Chicken


Orange Kale with Chicken

Serves: 4

Category: Main Dishes - Non-Vegan
Author: www.DrFuhrman.com
Tags: Non-Vegan, Aggressive Weight Loss

Average Rating: 
Rated by: 6 members

Rate it: 
(Give a recipe one to five stars. Click the appropriate star to submit your rating)

Print Add Add To My Grocery List

Ingredients:

2 bunches kale, tough stems and center ribs removed and leaves chopped
1 chicken breast, cut into strips
1 cup sliced mushrooms
1/4 cup scallions
4 cloves garlic, minced or pressed
1 tablespoon fresh ginger root, chopped
2 cups fresh carrot juice
1 tablespoon Dr. Fuhrman's VegiZest or other no-salt seasoning blend
1 teaspoon Bragg Liquid Aminos
1 teaspoon grated lemon zest (from an organic lemon)
pinch cayenne
1 1/2 tablespoons arrowroot or cornstarch
1/2 cup orange juice
1 cup cooked wild rice

Instructions:

Steam kale for 8 minutes. Set aside.

Wipe nonstick pan lightly with olive oil and heat.
Add chicken and saute for five minutes or until cooked through. Remove to a plate and set aside.

Heat 2-3 tablespoons water in saute pan, add mushrooms and cook until for 2-3 minutes or until mushrooms are cooked through. Add scallions, garlic and ginger and cook for an additional minute, then add carrot juice, VegiZest, Braggs, lemon zest, and cayenne to pan. Simmer on high heat for 5 minutes to reduce sauce. Mix arrowroot with orange juice and add to simmering sauce. Continue cooking until sauce thickens, about 2 minutes.

Add chicken to sauce and simmer until heated through.

Serve chicken and sauce atop a bed of steamed kale and wild rice.

Calories 246; Protein 14 g; Carbohydrates 47 g; Total Fat 2.2 g; Saturated Fat 0.4 g; Cholesterol 18.1 mg; Sodium 283 mg; Fiber 8.6 g; Beta-Carotene 25390 ug; Vitamin C 119 mg; Calcium 197 mg; Iron 2.8 mg; Folate 100 ug; Magnesium 84 mg; Zinc 1.8 mg; Selenium 13.6 ug

Comments (5):

 View

Skiergirl

01/31/2010 02:16 PM

Rated this recipe:

This recipe is very good. Non-ETL people love the taste of the chicken. I did not feel like making fresh carrot juice, so I used bottled carrot juice from Trader Joes. Also I had run out of VegiZest, so I used MatoZest and the dish was still great. I really liked the cayenne in there. If you like it spicy as I do, I would try 2 or 3 pinches of cayenne. The 1 pinch of cayenne gave just a very subtle hint of spice that most anyone would tolerate though. Yummy Yummy Yummy.

asmill

01/09/2012 08:00 PM

Rated this recipe: (no rating)

Made the recipe tonight and it was a home run. A definite do-over! made extra kale for another meal, but we both were dipping it in the sauce that was left over and ended up eating it all! Was quick and easy to make. 5 Stars
This comment was last edited on 01/09/2012 08:00 PM

Nancy69

03/07/2014 07:44 PM

Rated this recipe:

This recipe is so good and so easy. This will be a regular at our house. Would be great with any number of veggies and that sauce.

pandora

02/12/2015 04:23 PM

Rated this recipe:

My husband even liked this one and my coworkers want me to bring it to our next potluck!

JustLoseIt

03/26/2017 06:22 PM

Rated this recipe:

This had a nice color but absolutely no flavor. If I made it again, I would invert the quantity of oj with the quantity of carrot juice. There's not enough flavor in carrot juice to pull this dish off. The ginger completely disappears. The kale was fine tho. This dish badly needs a hint of texture. Maybe shredded roasted almonds or something? Didn't finish it and definitely won't make it again.