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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

Kosher salt

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.



Trying to think healthy so I though a nice chicken salad would go far in thinking about this.

what you need:
3-4boneless skinless chicken breasts
1 green apple
2 red apples
1 8oz tub ofplain yogurt

You may also add halved grapes, nuts, craisens, raisens, celery

To make:
1. Boil chicken then shred. I find a hand mixer shreds hot, easy, and quick.

2. Add 8oz yogurt to shredded chicken.

3. Now you can sliver, cube, or grate your apples.

4. Add other extras if you want now.

5. Serve on lettuce, in a tortilla wrap, or on bread as a sandwich.

Just experiment and enjoy. Lunch or dinner. Chilled or Hot.



Who doesn’t love delicious cashew chicken? Being able to make it at home instead of ordering out or in is fantastic.


Original recipe makes 4 servings

2 tablespoons cornstarch

2/3 cup chicken broth

3 tablespoons soy sauce

1/2 teaspoon ground ginger

1/2 teaspoon hot pepper sauce

2 tablespoons vegetable oil

1 pound skinless, boneless chicken breast meat – cut into strips

1 small onion, chopped

1 green bell pepper, chopped

1 (8 ounce) can sliced water chestnuts, drained

2/3 cup cashews


Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, and hot sauce; set aside. Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.

Pour the remaining tablespoon of oil into the wok, and stir in the onion, green bell pepper, and water chestnuts. Cook and stir until the chestnuts are hot, and the onion has softened, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Sprinkle with cashews to serve.




Original recipe makes 4 servings

3 tablespoons all-purpose flour

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 pound skinless, boneless chicken breast halves, cut into 1-inch cubes

3 tablespoons vegetable oil, divided

3 celery ribs, sliced

2 green bell peppers, diced

1 onion, chopped

1/2 cup ketchup

1/2 cup lemon juice

1/2 cup crushed pineapple with syrup

1/3 cup packed brown sugar


Combine flour, garlic powder, salt, and black pepper in a shallow dish.

Roll and coat chicken cubes in flour mixture.

Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.

Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.

Heat 1 tablespoon vegetable oil in the same skillet over medium heat.

Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
Return chicken to the skillet.

Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.

Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.



This one comes in at around $2.05 per serving depending on the produce prices in your area. Cheaper if they are homegrown!

12 ounces skinless, boneless chicken breast strips for stir-frying
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
Nonstick cooking spray
1 small red, yellow, or green sweet pepper, seeded and cut into thin strips
2 tablespoons bottled reduced-calorie ranch salad dressing
2 whole wheat, tomato, jalapeno, or plain flour tortillas, warmed*
1/2 cup Easy Fresh Salsa* (recipe to follow)
1/3 cup reduced-fat shredded cheddar cheese


Sprinkle chicken strips with chili powder and garlic powder. Coat a medium nonstick skillet with nonstick spray; heat over medium-high heat. Cook chicken and sweet pepper strips in hot skillet over medium heat for 4 to 6 minutes or until chicken is no longer pink and pepper strips are tender. Drain if necessary. Toss with salad dressing.

Divide chicken and pepper mixture between warmed tortillas. Top with Easy Fresh Salsa and cheese. Roll up; cut in half.

Fresh Salsa


2 seeded and chopped tomatoes
1/4 cup finely chopped red onion
1/4 cup chopped yellow or green sweet pepper
2 teaspoons snipped fresh cilantro
1/2 teaspoon minced garlic
1/8 teaspoon salt
Dash black pepper
Few drops bottled hot pepper sauce


In a medium bowl combine tomatoes, red onion, pepper, cilantro, garlic, salt, black pepper, and, if desired, a few drops bottled hot pepper sauce. Serve immediately or cover and chill for up to 3 days. Stir before serving. Makes 1 2/3 cups.




Original recipe makes 4 servings

3/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/8 teaspoon paprika

1/4 teaspoon garlic powder

1/8 teaspoon onion powder

1/4 teaspoon dried thyme

1/4 teaspoon dried parsley

4 boneless, skinless chicken breast halves

2 tablespoons butter

1 tablespoon olive oil

2 teaspoons garlic powder

3 tablespoons lime juice


In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.

Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.




Original recipe makes 4 servings

6 eggs

1/4 cup milk

3/4 cup all-purpose flour

1 cup finely chopped pistachio nuts

2 tablespoons minced shallots

1/2 cup dry white wine

1/2 cup chicken stock

1/2 cup heavy cream

1/4 cup butter

1 1/2 tablespoons pomegranate syrup

4 skinless, boneless chicken breast halves


Beat together the eggs and the milk. Dredge the chicken breasts in the flour, and then in the egg wash. Dredge in the pistachios.

Lightly fry chicken in 2 tablespoons butter or margarine over medium heat until slightly browned. Place in a lightly greased 9×13 inch baking dish.

Bake at 350 degrees F (175 degrees C) for 30 minutes.

When the meat is almost done, melt 2 tablespoons butter or margarine in a saucepan. Saute shallots until soft. Add cream, white wine, chicken stock, and pomegranate syrup. Simmer for a few minutes.

Place chicken on plates, and pour Athena sauce over.




Original recipe makes 6 servings

2 tablespoons olive oil

1 1/2 pounds chicken legs, cut up

1 white onion, thinly sliced

1/2 pound walnuts, toasted and finely ground in a food processor

1 teaspoon salt

4 cups pomegranate juice

1/2 teaspoon cardamom (optional)

2 tablespoons sugar (optional)


Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.




Original recipe makes 4 servings

1 (15 ounce) can peaches, drained and chopped

4 cloves garlic, pressed

1 1/2 cups orange juice

2 tablespoons distilled white vinegar

2 tablespoons brown sugar

1 1/2 teaspoons nutmeg

1/2 teaspoon red pepper flakes

2 teaspoons dried basil

salt and pepper to taste

4 (6 ounce) skinless, boneless chicken breast halves – cut into bite-size pieces

2 tablespoons flour

3 tablespoons butter


Bring peaches, garlic, orange juice, vinegar, sugar, nutmeg, red pepper flakes, and basil to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally.

Meanwhile, season the chicken to taste with salt and pepper, then dust with flour and shake off the excess. Melt the butter in a large skillet over medium-high heat. Add the chicken, and cook until lightly brown on both sides, but still pink in the center.

Season peach sauce with salt and pepper, and pour over browned chicken. Return the chicken to a simmer, then reduce heat to medium-low, cover, and simmer 15 minutes more until the chicken is no longer pink in the center.



One of my cheapest yet this one clocks in at 73 cents per serving. If another vegetable is cheaper or you prefer something else (like I do but others in my family like broccoli) serve another!

Original recipe makes 6 servings

6 bone-in, skin-on chicken thighs (about 2 lb.), excess fat trimmed
3 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon minced fresh rosemary or 2 tsp. dried
1 garlic clove, minced
Salt and pepper


Preheat broiler. Rinse chicken thighs; pat dry. Arrange thighs, skin side down, on a broiler pan. In a small bowl, combine lemon juice, olive oil, rosemary and garlic. Brush 1/3 of mixture over chicken and sprinkle with salt and pepper. Broil 4 to 6 inches from heat until lightly browned, about 7 minutes.

Using tongs, turn chicken thighs skin side up. Brush 1/3 of lemon-juice mixture over skin and sprinkle with salt and pepper. Broil until thighs are browned, about 7 minutes.

Turn off broiler and set oven to 450°F. Brush final 1/3 of lemon-juice mixture over chicken (discard any leftover lemon-juice mixture) and return pan to oven. Bake until juices run clear when pricked with a fork and meat is no longer pink at the bone, about 10 minutes. Serve hot.

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