Nutrition Information (per serving)
calories
240
protein
29 g
sodium
237 mg
carbohydrates
17 g
fat
5 g
fiber
1 g
cholesterol
74 mg
Servings
4
Ingredients
Orange Marmalade
¼ cup orange marmalade
½ Tbsp fresh lemon juice
Cranberry Orzo
¾ tsp unsalted butter
2 Tbsp diced yellow onion
½ tsp minced garlic
⅔ cup dry orzo pasta
¾ cup plus 2 Tbsp chicken stock
¼ tsp sea salt
Pinch freshly ground black pepper
3 Tbsp dried cranberries
4 4-oz boneless, skinless chicken breast halves
¼ tsp sea salt
¼ tsp freshly ground black pepper
2 tsp extra-virgin olive oil
Instructions
- Preheat oven to 400F. In a small bowl, combine ingredients for orange marmalade and mix well. Set aside.
- Heat a large saucepan over medium heat and sauté onion, butter and garlic until onion is translucent. Add orzo and sauté for 3 to 4 minutes until orzo begins to turn golden brown. Add chicken stock and simmer, stirring frequently until liquid is almost absorbed. Remove from heat. Stir in salt, pepper and cranberries.
- Season chicken breasts with salt and pepper and sear in olive oil over medium-high heat for 1 minute on each side. Transfer chicken breast to a baking dish and finish in oven for 15 to 20 minutes, or until done.
- Serve 1 chicken breast topped with 1 tablespoon Orange Marmalade and ⅓ cup Cranberry Orzo.
