This easy chicken dinner is a winner with so much flavor packed into one skillet.
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- Yields:
- 4 serving(s)
- Total Time:
- 25 mins
Ingredients
- 1 c.
long-grain white rice
- 1 tsp.
grated orange zest
- 8
small chicken thighs (about 2 1/4 lbs)
- 2 tsp.
olive oil
Kosher salt
Pepper
- 1
clove garlic, finely chopped
- 1
(1-inch) piece ginger, finely chopped
- 1/3 c.
orange juice
- 1 pt.
grape tomatoes
- 1/4 c.
cilantro leaves, finely chopped
Directions
- Step 1Heat oven to 425°F. Cook rice per package directions. Fluff with a fork and fold in orange zest.
- Step 2Meanwhile, heat a large skillet on medium. Rub chicken with oil, then season with ½ tsp each salt and pepper. Place chicken in the skillet skin side down and cook until golden brown and crisp, 10 to 12 minutes. Flip and cook 1 minute more; transfer to plate.
- Step 3Add garlic and ginger to skillet and cook, stirring, 1 minute. Add orange juice and cook, scraping bottom of skillet, for 1 minute. Add tomatoes and cook, tossing occasionally, for 3 minutes. Nestle chicken into tomato mixture, transfer skillet to oven, and roast until cooked through, 5 to 6 minutes. Serve over orange rice and top with cilantro.
PER SERVING 710 CALORIES, 39 G FAT (10.5 G SATURATED), 41 G PROTEIN, 420 MG SODIUM, 47 G CARB, 2 G FIBER
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