Citrus Chicken Breasts with Rice

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Having trouble deciding what’s for for dinner? Of course you are! That’s the biggest hurdle to overcome. So just choose these juicy chicken breasts, bursting with a bright citrus flavor.  The chicken breasts are quickly browned in a pan then placed over a bed of raw rice to finish in the oven for a quick and easy one pan main and side dish.  Then use the leftovers to make a whole new meal tomorrow night too! Win – win!

Citrus Chicken Breasts with Rice

2 C. long grain rice, rinsed in cool water and drained

2.5 lbs. (about 6-8) cutlets

2 medium onions, halved and sliced

Juice and zest of 1 orange

Juice and zest of 1 lemon

1 tsp. kosher salt

¼ tsp. ground black pepper

1-2 Tbsp. olive oil

2 cloves garlic, minced

3 C. boiling water (or broth)

Preheat oven to 350 degrees.  Spray a 9×13 glass dish with oil, and spread the rice out in an even layer.  Heat a greased skillet over a medium high flame.  Place chicken cutlets in hot pan for about 2 minutes per side, just until they get a little color.  They will finish cooking in the oven.  Remove the cutlets and arrange over the raw rice.  In the same skillet add a tablespoon of oil, and the sliced onions.  Sauté onions until translucent and soft.

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Combine the juice and zest, salt, pepper oil and garlic in a small dish, and carefully spoon over the chicken.

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Spoon the onions over the chicken.  Carefully pour the hot water around the cutlets onto the rice.  (Don’t pour on top of the cutlets or you will wash off the juice mixture.)  Cover with foil and bake for 20-30 minutes.  You will have a delicious, tangy and moist chicken breast with a built in rice side dish to enjoy for dinner!

Citrus chicken breast

Shred leftover chicken and combine with cooked pasta, shredded cabbage and carrots for a delicious meal tomorrow!

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