Orange-Garlic Chicken with Burst Tomatoes

orange-garlic  chicken with burst tomatoes
Mike Garten

This easy chicken dinner is a winner with so much flavor packed into one skillet.

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Yields: 4 servings
Total Time: 0 hours 25 mins
Ingredients
1 c. long-grain white rice
1 tsp. grated orange zest
8 small chicken thighs (about 2 1/4 lbs)
2 tsp. olive oil
Kosher salt
Pepper
1 clove garlic, finely chopped
1 (1-inch) piece ginger, finely chopped
1/3 c. orange juice
1 pt. grape tomatoes
1/4 c. cilantro leaves, finely chopped
Directions
  1. Heat oven to 425°F. Cook rice per package directions. Fluff with a fork and fold in orange zest. 
  2. Meanwhile, heat a large skillet on medium. Rub chicken with oil, then season with ½ tsp each salt and pepper. Place chicken in the skillet skin side down and cook until golden brown and crisp, 10 to 12 minutes. Flip and cook 1 minute more; transfer to plate. 
  3. Add garlic and ginger to skillet and cook, stirring, 1 minute. Add orange juice and cook, scraping bottom of skillet, for 1 minute. Add tomatoes and cook, tossing occasionally, for 3 minutes. Nestle chicken into tomato mixture, transfer skillet to oven, and roast until cooked through, 5 to 6 minutes. Serve over orange rice and top with cilantro.

PER SERVING 710 CALORIES, 39 G FAT (10.5 G SATURATED), 41 G PROTEIN, 420 MG SODIUM, 47 G CARB, 2 G FIBER

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