Baked Orange Chicken and Brown Rice

This high-protein, whole-grain dish is easy to throw together. We love using chicken thighs, because they're budget friendly and stay moist[ while baking with the rice.]

Total Time:
2 hr 5 min
Prep:
15 min
Cook:
1 hr 50 min

Yield:
Serves 4
Level:
Easy

NUTRITION INFO
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 3/4 cups low-sodium chicken broth
  • 1 cup brown basmati rice
  • Zest and juice of 2 navel oranges
  • Kosher salt
  • Four 6-ounce boneless, skinless chicken thighs
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons toasted pine nuts
Directions
  • Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.

  • Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.

  • Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.

  • Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.

  • Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.

  • Copyright 2013 Television Food Network, G.P. All rights reserved.


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