Pan-seared chicken breast with juicy fresh orange slices, served over brown rice cooked in chicken stock with basil and parsley. A light, healthy 45-minute spring dinner.

Prep time: 20 minutesCook time: 25 minutesTotal time: 45 minutesServings: 4 servingsDifficulty: Easy

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This spring dish pairs juicy fresh oranges with tender chicken breast and fluffy brown rice tossed with fresh herbs. It is light, satisfying, and perfect for a warm spring evening.

Ingredients

  • 500 g (1 lb) boneless chicken breast
  • 2 fresh oranges
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 200 g (1 cup) brown rice
  • 1 handful fresh basil leaves, chopped
  • 1 handful fresh parsley, chopped
  • 400 ml (1 2/3 cups) chicken stock

Instructions

  1. Cut the chicken into bite-sized pieces and place in a bowl with the olive oil, salt, pepper, and garlic. Marinate for 15 minutes.
  2. Put the brown rice and chicken stock in a saucepan, bring to a boil, then reduce to low and simmer for about 20 minutes until the rice is tender.
  3. Heat a little olive oil in a skillet and cook the marinated chicken until golden and cooked through, about 10 minutes.
  4. Meanwhile, peel and slice the oranges. Add them to the skillet with the chicken and toss for 2–3 minutes until fragrant.
  5. Stir the basil and parsley into the cooked rice, spoon onto plates, top with the orange chicken, and serve hot.

Tips

  • Swap part of the olive oil in the marinade for fresh orange juice to boost the citrus flavor.
  • Cooking the rice in chicken stock instead of water gives it much more flavor.

Nutrition

Calories: about 350 per serving | Protein: 30 g | Carbs: 40 g | Fat: 10 g

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