Chicken Strips With Rice, Oranges And Dried Cherries
- Total Time
- 30 minutes
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Ingredients
- ½cup long-grain rice
- 8ounces skinless boneless chicken breasts
- 1½teaspoons lemon juice
- 1½teaspoons lime juice
- 1large orange
- 1teaspoon Dijon mustard
- 2teaspoons brown sugar
- 1teaspoon olive oil and nonstick pan spray
- ¼cup dried cherries
- Freshly ground black pepper to taste
- 2dashes of salt
- Sprigs cilantro, enough to yield 1 tablespoon chopped
Nutritional analysis per serving (2 servings)
452 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 69 grams carbohydrates; 4 grams dietary fiber; 25 grams sugars; 30 grams protein; 242 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the rice with 1 cup of water in a heavy-bottom pot, and bring to a boil. Reduce heat, and simmer, covered, for 17 minutes.
- Step 2
Wash and dry the chicken, and cut into ½-inch-wide strips. Combine the lemon and lime juices; grate the orange rind to yield 1 teaspoon, and add to the juices with the mustard and sugar. Brush the chicken with the mixture, and set aside until it is time to cook.
- Step 3
To cook, heat a small nonstick pan until it is hot. Reduce heat to medium high, lightly spray with nonstick pan spray and add the oil. Saute the chicken strips in the hot oil until they are golden on both sides.
- Step 4
Peel orange and cut sections in half. When rice is cooked, add orange sections, cherries, pepper and salt.
- Step 5
Wash, dry and chop the cilantro. Serve the chicken strips with the rice, sprinkled with cilantro.
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