Baked orange chicken on a bed of brown rice
Trying to get my gran to eat healthier so trying to get her into more chicken and especially hriwvricebinstead if white.
So here is a favorite recipients!
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 3/4 cups low sodium chicken broth
1 cup Brown basmati rice
Zest and juice of 2 naval oranges
4-6 chicken breasts or thighs, skinless boneless
2 tablespoons chopped fresh mint
2 tablespoons toasted pine nuts
Preheat oven to 375F.
Heat one tablespoon of the olive oil, add onions and cook, stirring until soft and brown (takes about 5 minutes)
Add onions and chicken broth, rice, 1/4 cup orange juice, 2 teaspoons zest, 1 tablespoon oil, and 3/4 teaspoon of salt to a two quart cooking dish and stir to combine.
Toss chicken with remainingboil salt and pepper in some medium bowl. Nestle chicken in rice mixture. Cover dish with foil and transfer it to oven being careful not to spill.
Bake 55 minutes. Remove foil and drizzle the chicken with 2 tablespoons of orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.
Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts, and desired amount of remaining orange zest over the dish and serve.