This dish is packed with flavor, it’s colorful, light and healthy. This recipes calls for oranges, but tangerines can also be used, or blood oranges as well. I paired this chicken dish with steamed vegetables and long grain rice. Be creative and enjoy!
Serves: 2 | Serving Size: 1/2 of dish
Ingredients:
- 2 oranges or choice
- 1/2 cup all purpose flour
- 2 – 6ounces chicken breasts, skinless, boneless
- 1 tablespoon olive oil
- 1 garlic clove – minced
- 1/4 teaspoon fennel seeds
- 1 tablespoon water
- 1/4 cup feta cheese crumbles
- 2 scallions – sliced thin
- salt & pepper
Directions:
- For even cooking, pound chicken to similar thickness. Pat chicken dry with paper towels and season with salt and pepper. Coat chicken breast in flour. Cut peel and quarter oranges.
- Heat oil in 10-inch skillet over medium-high. Add chicken to skillet and cook until well browned on first side, flip chicken, reduce heat to medium, and continue cooking until chicken registers an internal temperature of 165*F. Transfer cooked chicken to serving plate and tent loosely with foil.
- Add garlic and fennel seeds to now empty skillet and cook over medium heat for about 30 seconds. Stir in oranges and water, cook until oranges start to softened. Stir in any accumulated chicken juices and season with salt and pepper to taste.
- Pour orange relish over chicken, sprinkle with feta and scallions. Enjoy!
Nutrition Information:
Per serving: Calories: 412; Total Fat: 13g; Cholesterol: 108mg; Sodium: 275mg; Total Carbohydrates: 30g; Dietary Fiber: 4g; sugars: 12g; Protein: 45g
Nutrition Bonus: Potassium: 61mg; Vitamin A: 11%; Vitamin C: 128%; Calcium: 12%; Iron: 11%
Modified from: America’s Test Kitchen (2014). “Sautéed Chicken Breasts with Oranges and Feta.” The Complete Cooking for Two Cookbook. Boston: America’s Test Kitchen, 2014. 104. Print.
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