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Orange-Ginger Chicken
Date added: November 27, 2007
- Servings: 4 change
- Calories per serving: 475
- Prep time: 15
- Cook time: 20
Ingredients
- 4 skinless, boneless chicken breast halves (1 to 1 1/2 pounds total)
- 1 cup onion, green, chpd, fresh
- 1/2 cup orange juice, chilled
- 1 tbsp sugar, brown, packed
- 1 tbsp spice, ginger root, fresh
- 1 tbsp oil, olive, extra virgin
- 2 garlic, cloves, fresh
- 1 tsp herb, coriander, ground
- 1/2 tsp paprika
- 1/4 tsp salt, table
- 1/4 tsp cinnamon, ground
- 1/4 tsp spice, pepper, black, ground
- 1 cooking spray, 1/3 sec spray
- 2 cup rice, brown, long grain, ckd
Recipe Method
1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine green onions, orange juice, brown sugar, ginger, oil, garlic, coriander, paprika, salt, cinnamon and pepper. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the fridge for at least 2 hours or up to 6 hours, turning bag occasionally. Drain chicken, reserving marinade.
2. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray. Arrange chicken in the prepared baking dish; pour marinade over chicken.
3. Bake, uncovered, in a 375 F. oven about 20 minutes or until chicken is tender and no longer pink. Transfer chicken to a serving platter. Strain the juices remaining in baking dish; stir juices into rice. Serve the chicken with rice.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 475 | 24% |
| Fat 9g | 13% |
| Cholesterol 155mg | 52% |
| Sodium 301mg | 13% |
| Carbohydrates 31g | 24% |
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