CITRUS CHICKEN
Chicken breasts lightly seasoned and sauteed, then braised with orange juice and vegetable stock; with the delightful addition of herbs, onion, bell pepper and mushrooms this dish is a unique blend of flavors. The addition of black olives at the end is optional.
Provided by Jenny Parker
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- Coat chicken with flour, salt and pepper. Heat oil in a large skillet over medium high heat, and sautee garlic until tender. Add chicken and sautee until browned.
- Pour orange juice concentrate over chicken and cover; cook for 3 to 5 minutes, then stir in vegetable stock, cover and simmer for 15 minutes, basting with skillet juices.
- Add oregano, thyme, pepper and onion; mix well and simmer for another 5 minutes. Stir in mushrooms, cover and cook for another 5 minutes. Add olives, cook for 1 more minute and serve.
Nutrition Facts : Calories 249 calories, Carbohydrate 17.4 g, Cholesterol 60.9 mg, Fat 8.9 g, Fiber 1.8 g, Protein 24.8 g, SaturatedFat 1.6 g, Sodium 1977.9 mg, Sugar 11.5 g
STICKY CITRUS CHICKEN
Spoon this vibrant and tangy lemon, orange and honey sauce over pan-fried chicken for a no-fuss, flavour-packed dinner for two
Provided by Jemma Morphet
Categories Dinner, Lunch, Main course, Supper
Time 55m
Number Of Ingredients 12
Steps:
- Place the chicken breasts between 2 pieces of baking parchment and lightly bash with a rolling pin to flatten. Dip each one in the flour to coat on both sides. Heat half the oil in a non-stick pan and fry the chicken for 2 mins each side until golden. Remove and set aside.
- Add the remaining oil to the pan and tip in the shallot and carrot. Cook for 5 mins or until soft. Add the chicken stock, citrus juice and zests, soy sauce and honey. Continue to bubble down for 10 mins until thickened.
- Return the chicken to the pan and turn down the heat. Simmer for 15-20 mins until the chicken is cooked through and the sauce is thick and glossy. If it gets too thick, add a splash of water. Season the chicken and serve with the sauce spooned over. Serve with greens and rice.
Nutrition Facts : Calories 386 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 1.9 milligram of sodium
LEMON CHICKEN AND RICE
On our busy ranch, we often need meals we can put on the table in a hurry. This all-in-one chicken dish - with its delicate lemon flavor - fits the bill and it's inexpensive to boot. -Kat Thompson, Prineville, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken, onion, carrot and garlic until chicken is no longer pink, 5-7 minutes., In a small bowl, mix cornstarch, broth, lemon juice and salt until smooth. Gradually add to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes., Stir in peas; return to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes.
Nutrition Facts : Calories 370 calories, Fat 9g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 746mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic exchanges
CHICKEN WITH CITRUS RICE
Dress up that rotisserie chicken with this impressive soy sauce and citrus rice side dish topped with green onions and almonds.
Provided by My Food and Family
Categories Nuts
Time 15m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Combine rice, broth, orange juice and soy sauce in microwaveable bowl; cover.
- Microwave on HIGH 5 min. Let stand 5 min. or until liquid is absorbed.
- Fluff rice with fork; sprinkle with onions and almonds. Serve with the chicken and broccoli.
Nutrition Facts : Calories 450, Fat 18 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 37 g
CITRUS CHICKEN AND RICE
Bold-flavored ingredients are tempered by the taste of oranges, creating a mouthwatering dish that's guaranteed to impress.-Barbara Easton, N-Vancouver, British Columbia
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place oranges and green pepper in a 5-qt. slow cooker coated with cooking spray. Top with chicken. Combine the next seven ingredients; pour over chicken. Cover and cook on low for 4-5 hours or until chicken juices run clear. Serve with rice.
Nutrition Facts : Calories 342 calories, Fat 9g fat (2g saturated fat), Cholesterol 110mg cholesterol, Sodium 1016mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 1g fiber), Protein 38g protein.
CREAMY LEMON CHICKEN AND RICE
Packed with flavor, this Creamy Lemon Chicken and Rice recipe can be prepped and on the table in 20 minutes, and will quickly become a family favorite! Since everything is cooked in just one skillet, this dinner is as easy to clean up as it is to prepare!
Provided by Kimber
Categories Trusted Brands: Recipes and Tips Knorr®
Time 22m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a skillet with oil over medium high. Add chicken, 1/2 of lemon juice, and salt and pepper to taste and cook chicken 4 to 6 minutes or until cooked through and lightly browned. Remove and set aside.
- Add the Knorr® Rice Sides™ to the skillet with the water, cream, and remaining lemon juice and cook on high until it comes to a boil then reduce heat to low and cook for 2 minutes. Stir in the frozen broccoli, re-cover and continue to cook for 5 to 7 minutes, or until broccoli and rice are tender.
- Stir in the chicken and let rest for 2 to 5 minutes to thicken. Serve and enjoy!
Nutrition Facts : Calories 621.5 calories, Carbohydrate 19 g, Cholesterol 171.1 mg, Fat 36.2 g, Fiber 7.1 g, Protein 41.4 g, SaturatedFat 23.4 g, Sodium 185 mg, Sugar 1.7 g
GRILLED CITRUS CHICKEN RICE BOWLS
Everyone loves a good chicken and rice dinner, and this recipe with a tangy citrus dressing, tender grilled chicken, and fresh, crisp vegetables is sure to become a new favorite!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 2h34m
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together orange juice, olive oil, lemon juice, vinegar, orange zest, salt, sugar, and pepper.
- Place chicken in a zip-top bag and add 3 tablespoons of the citrus dressing. Seal bag and flip a few times to make sure the chicken is fully coated. Marinate in refrigerator for 2-4 hours.
- Heat grill or grill pan to medium-high heat. Take chicken out of bag and dab any excess marinade on a paper towel. If the chicken is dripping with marinade when it goes on the grill, chances are it will burn. Grill chicken 7-8 minutes on each side or until chicken reaches 165° F. Remove from grill and slice thinly on the bias.
- In a large bowl, combine rice, carrots, sugar snap peas, and scallions. Add 4 tablespoons of the citrus dressing and gently toss to combine.
- Serve chicken over rice and drizzle with remaining dressing, if desired.
Nutrition Facts : Calories 768 kcal, Carbohydrate 120 g, Protein 35 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 73 mg, Sodium 746 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
EASY BAKED LEMON CHICKEN AND RICE
One pan baked lemon chicken and rice is a delicious, easy dinner recipe made in less than an hour from start to finish, with simple ingredients.
Provided by Alida Ryder
Categories Dinner
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C/390°F.
- Season chicken thighs with paprika, thyme, salt and pepper on both sides.
- Cook the thighs in an oven-proof pan set over medium-high heat, skin-side down until the skin is crisp and golden.
- Flip over and cook for another 5 minutes. Remove from the pan and set aside.
- Saute the onion and garlic in the same pan until fragrant then add the rice, lemon zest, lemon juice and stock/water.
- Bring to a simmer then place the chicken back on top. Cover with a lid then place in the oven.
- Bake the chicken and rice for 20-25 minutes until the chicken is cooked through and the rice is fluffy and tender.
- Scatter over chopped parsley and serve with lemon wedges.
Nutrition Facts : Calories 417 kcal, Carbohydrate 52 g, Protein 34 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 143 mg, Sodium 139 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SWANSON CITRUS CHICKEN AND RICE
You can use any chicken broth, but Swanson came up with the recipe. It's very easy and tenderly delicious. Nice touch is sauteed orange slices served on top.
Provided by AliciaGski
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook chicken over mdeium high heat (10 minutes or until brown). Set aside.
- Add broth, juice, onion and rice to same pan. Cover and cook over low heat: 10 minutes.
- Return chicken to skillet. Cover and cook 10 minutes or until chicken and rice are cooked.
- Stir in parsley prior to serving.
Nutrition Facts : Calories 343.4, Fat 4.1, SaturatedFat 0.9, Cholesterol 75.5, Sodium 468.6, Carbohydrate 42.6, Fiber 1.1, Sugar 3.8, Protein 31
LEMON CHICKEN WITH ZUCCHINI AND RICE
Liven up life at the dinner table with the citrusy-and-creamy combo behind our delicious Lemon Chicken with Zucchini and Rice recipe.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook chicken in large skillet sprayed with cooking spray on medium heat 6 to 7 min. on each side or until done (165°F). Meanwhile, mix cream cheese spread, milk, lemon zest, juice, garlic powder and pepper until blended.
- Remove chicken from skillet; cover to keep warm. Add zucchini to skillet; cook and stir 3 to 5 min. or until crisp-tender. Add rice and half the cream cheese mixture; mix well. Cook 2 min. or until heated through, stirring frequently. Spoon onto platter; top with chicken.
- Add remaining cream cheese mixture to skillet; cook and stir 1 to 2 min. or until heated through. Drizzle over chicken and rice.
Nutrition Facts : Calories 410, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 105 mg, Sodium 300 mg, Carbohydrate 29 g, Fiber 3 g, Sugar 2 g, Protein 31 g
ONE-PAN CHICKEN AND RICE WITH PRESERVED LEMON
This skillet chicken and basmati rice dish is anything but plain and humble. A homemade seasoning mix, preserved lemon and spiced and pan-seared chicken breasts give the dish bold flavor that's hard to resist. It's quick enough to make as a delicious weeknight dinner but tasty enough for entertaining or a special-occasion meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Rinse and drain the rice 3 to 5 times to get rid of excess starch. Set aside.
- Combine the cumin, coriander, paprika, cinnamon, turmeric and 1 teaspoon salt in a small bowl. Pat the chicken breasts dry with paper towels and sprinkle them on both sides with half of the spice mixture.
- Heat 2 tablespoons of the oil in a large (12-inch) pan or cast-iron skillet over medium heat. When hot (but not smoking), add the chicken and sear until it forms a golden brown crust, 3 to 5 minutes per side. Remove the chicken and set aside.
- Pour the remaining 2 tablespoons oil into the same pan and place over medium heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the garlic and cook for 1 minute. Add the rice and the remaining spice mix and stir to combine.
- Remove the flesh of the preserved lemon (discard the seeds and save the flesh for another use). Finely chop the lemon rind (peel). Add the rind to the rice followed by the olives. Stir to evenly distribute the olives. Pour the broth and 1 1/2 cups water into the pan and increase the heat to medium high. Bring to a simmer, place the chicken breasts back in the pan and cover the pan. Reduce the heat to medium and cook until the rice is tender and the chicken is cooked through, about 30 minutes (see Cook's Note).
- You can serve the chicken as is, or shred it and add it back to the rice. Serve sprinkled with parsley.
LEMON CHICKEN AND RICE
Make and share this Lemon Chicken and Rice recipe from Food.com.
Provided by Nicole Brummett
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, cook chicken, onion, carrot, and garlic in butter for 5 to 7 minutes or until chicken is no longer pink.
- In a bowl, combine cornstarch, broth, lemon juice, and salt (if desired) until smooth.
- Add to skillet; bring to a boil.
- Cook and stir for 2 minutes or until thickened.
- Stir in rice and peas.
- Remove from heat; cover and let stand for 5 minutes.
Nutrition Facts : Calories 259.4, Fat 6.6, SaturatedFat 3, Cholesterol 58.6, Sodium 383, Carbohydrate 27.6, Fiber 2.1, Sugar 2.8, Protein 21
CITRUS CHICKEN AND RICE
Steps:
- Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
- Stir the stock, orange juice, onion and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
- Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked though and the rice is tender. Stir in the parsley.
- Tip: For a special touch, cook orange slices in a nonstick skillet over medium-high heat until they're lightly browned. Serve over the chicken.
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