Sweet Balsamic Orange Chicken with Basmati Brown Rice

CookingWithCarolyn's picture

May. 10, 2012

Ingredients

For the chicken breast
Chicken breast boneless skinless 4
Arugula leaves 1 Bunch (100 gm)
For the marinade
Balsamic vinegar 2 Cup (32 tbs)
Orange zest 1 Tablespoon
Fresh orange juice 1 Cup (16 tbs)
Dark brown sugar 2/3 Cup (10.67 tbs)
For the dry rub
Dark brown sugar 2 Tablespoon
Smoked paprika powder 1 Teaspoon
Kosher salt 1 Pinch
Pepper 1 Pinch
For the rice
Basmati brown rice 1 Cup (16 tbs)
Low sodium chicken broth/Water 1 1/2 Cup (24 tbs)
Extra virgin olive oil 1 Tablespoon
Garlic 1 Clove (5 gm) , mince
Extra virgin olive oil 2 Tablespoon
Italian parsley 3 Tablespoon , chop
Fresh thyme 2 Tablespoon , chop
Fresh basil 2 Tablespoon , chop
Green onion 1 Medium , chop
Salt and pepper To Taste

Directions

GETTING READY

1. Mince the garlic; chop the Italian parsley, fresh basil, fresh thyme and green onions. Keep it separate in different bowls.

2. Preheat the oven at 350 degree.

MAKING

3. In a pot combine balsamic vinegar, orange zest, fresh orange juice and 2/3 cup of dark brown sugar.

4. Cook for 15-20 minutes until reduced.

5. Once the marinade is ready inject the chicken breast with the marinade.

6. Once done, in a bowl combines 2 tablespoon brown sugar, smoked paprika, salt and pepper.

7. Season the chicken with the dry rub and pull back the skin and season the rub inside the cavity.

8. Bake the chicken in the preheated oven for 35-40 minutes.

9. In a pot combine the low sodium chicken broth with the basmati rice, olive oil, garlic and pinch of salt.

10. Cook the rice until it’s done around 15 minutes, once done drizzle 2 tablespoon of olive oil and lightly coat the rice.

11. Add the chopped herbs along with the green onion over the cooked rice.

12. Season with salt and pepper to your taste.

SERVING

13. Serve the baked chicken and basmati rice on a bed of arugula leaves and drizzle some of the leftover marinade over the chicken.

Recipe Summary

Difficulty Level: Medium
Cook Time: 80 Minutes
Ready In: 80 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 812Calories from Fat 132

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 326 mg13.58%

Total Carbohydrates 118 g39.3%

Dietary Fiber 5 g20%

Sugars 63 g

Protein 49 g98%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet