Chicken with Orange Marmalade & Cranberry Orzo

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

29 g
237 mg
17 g
5 g
1 g
74 mg

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

  1. Preheat oven to 400F. In a small bowl, combine ingredients for orange marmalade and mix well. Set aside.
  2. 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.
  3. 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.
  4. Serve 1 chicken breast topped with 1 tablespoon Orange Marmalade and ⅓ cup Cranberry Orzo.


About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.