I wanted to play with bright and dark tastes for this dinner party. I decided to do a really bright chicken dish and a dark, earthy salad.
Trim and rinse your chicken breasts and put in a pan with the juices and herbs, cover and cook in 375 oven until chicken is cooked through and no longer pink. About 20 minutes?
While your chicken is cooking, cook your rice pilaf. Cook as directed on the box, but use OJ instead of water! You can use store bought or fresh, depending on how tired your juicing hands are. I bought a box of Almond rice pilaf, so I decided to crush up some almonds and put them on top for another texture.
Three Citrus Three Herb Chicken Breasts.
First, get ready for some sore hands...and hope you dont have any cuts, cos youre about to juice a whole lot of citrus. Well, really first youre going to ZEST a whole lot of citrues fruits.
Zest about 4 or 5 Oranges, then juice them.
Zest about 3 or 4 Limes, then juice them.
Zest 3 or 4 Lemons, then juice them.
Pick about 1/3 Cup each of Cilantro, Oragano, and Parsley. I chose those herbs because they were the brightest tasting and easiest to use in other things...plan ahead when you shop.
You can put all the juice and most of the zest and herbs all in one bowl, I seperated mine for pictures. Arent I thoughtful. Keep some zest and herbs seperate for garnishes later!
Trim and rinse your chicken breasts and put in a pan with the juices and herbs, cover and cook in 375 oven until chicken is cooked through and no longer pink. About 20 minutes?While your chicken is cooking, cook your rice pilaf. Cook as directed on the box, but use OJ instead of water! You can use store bought or fresh, depending on how tired your juicing hands are. I bought a box of Almond rice pilaf, so I decided to crush up some almonds and put them on top for another texture.
Plate your chicken and garnish with the fresh herbs and zest you saved from before, spoon up your pilaf and top with almonds, and serve with a large orange slice for the real OJ Overkill.
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