Ingredients

• 1/2 c slivered almonds divided
• 1 1/2 tsp olive oil divided
• 12 oz chicken breast tenders, cut into bite size pieces
• 1 pkg (8oz) yellow rice
• 1/2 cup chopped cilantro divided
• 1/2 cup finely chopped sweet onion
• 1 fresh jalapeno pepper, seeded and finely chopped
• 1 tsp jerk seasoning
• 1 1/4 c fresh O.J. divided
• 1 tsp arrowroot
• 1/4 tsp orange zest
• 1 cup orange sections
• 4 cups fresh baby spinach leaves

Directions

1. Heat a large skillet over medium-high heat.

2. Add almonds and cook stirring until golden set aside

3. iIn same skillet heat half the oil and cook chicken 4 min stirrring or until almost cooked through

4. Remove to a warm plate and cover to finish cooking.

5. Meanwhile cook rice according to package directions

6. Toss hot rice with 1/4 c chopped cilantro

7. Set aside to keep warm

8. DRESSING

9. Heat remaining oil in a pan

10. Add onion jalapeno and jerk seasoning and cook 5 minutes or until onions are softened

11. Add 1 cup OJ and boil 5 minutes to reduce

12. Combine arrowroot and remaining 1/4 cup OJ and stir into sauce to thicken

13. Add salt and orange zest

14. Toss cooked chicken orange sections half the almonds, remaining 1/4 cilantro and spinach together

15. Add hot rice and dressing and toss again to mix thoroughly

16. Serve topped with remaining almonds

Email to a friend | Print this recipe | Back