FIVE SPICE CHICKEN AND ORANGE SALAD
Found on yahoo.com they credited it to eatingwell.com. I just think it sounds light and yummy. Perfect for a hot summer evening with some white wine!
Provided by SarahBeth
Categories < 60 Mins
Time 50m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- Combine 1 teaspoon oil, five-spice powder, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl.
- Rub the mixture into both sides of the chicken breasts.
- Heat 1 teaspoon oil in a large ovenproof nonstick skillet over medium-high heat.
- Add chicken breasts; cook until browned on one side, 3 to 5 minutes. Turn them over and transfer the pan to the oven.
- Roast until the chicken is just cooked through (6- 8 minutes or until an instant read thermometer reads 165*F).
- Transfer the chicken to a cutting board; let rest for 5 minutes (it will finish cooking as it rests).
- Meanwhile, peel and segment two of the oranges collecting segments and any juice in a large bowl.
- Discard membranes, pith and skin.
- Add the greens, bell pepper and onion to the bowl.
- Zest and juice the remaining orange.
- Place the zest and juice in a small bowl; whisk in vinegar, mustard, the remaining 4 teaspoons oil, remaining 1/2 teaspoon salt and freshly ground pepper to taste.
- Pour the dressing over the salad; toss to combine.
- Slice the chicken and serve on the salad.
Nutrition Facts : Calories 252.3, Fat 8.5, SaturatedFat 1.4, Cholesterol 65.8, Sodium 553.8, Carbohydrate 15.9, Fiber 3.4, Sugar 11.4, Protein 27.8
ORANGE FIVE-SPICE ROASTED CHICKEN
Another low-carb recipe from one of my cookbooks. A nice combination of Asian and orange flavors. Have not tried this yet, but plan to soon.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h10m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the chicken in a large zip-lock bag. Mix all other ingredients together and pour over chicken. Seal the bag, pressing out the air as you go. Turn the bag to coat, and place it in the refrigerator. Let sit for at least 2 hours, longer is fine.
- Preheat oven to 375 degrees F. Place the chicken in a baking pan; reserving marinade in a small bowl. Roast chicken for 1 hour, basting 2-3 times with the reserved marinade.
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