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From member
Note: Limiting the sauce to 1 or 2 tablespoons per serving may be counted as a freebie.
- 2 orange and spice tea bags
- ¼ teaspoon orange extract
- sweetener such as stevia, to taste
- ½ cup crushed pineapple ¼ teaspoon of the juice, put in magic bullet or food processor and grind down to mush. Add ½ teaspoon of water to thin out.
- 1- 1½ lb skinless chicken breast, cut in chunks
- ½ teaspoon Chinese Five Spice Seasoning
- ¼ teaspoon cayenne pepper
- 2-3 mushrooms sliced
- ½ green bell pepper, diced
Make orange tea (2 bags) in 1 cup size Pyrex. Sweeten as desired and add orange extract ( I used 2 micro scoops of Now Brand stevia extract.) Pour tea in fry pan and heat to boil. Add chicken and veggies. Boil, reduce heat to medium and cook for about 20 minutes. Remove chicken and veggies with slotted spoon put in bowl, leaving liquid in pan. Raise heat and bring back to boil. Add pineapple mush, reduce heat, cook 5 minutes. Pour over chicken and veggies.
Portion out your serving of chicken. Grab some veggies and use a lil liquid. Serve over rice.
If you don't like it hot omit the cayenne pepper try black or chili pepper for a milder heat.
Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
PM Snack A-D-E
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