Orange-Garlic Chicken with Burst Tomatoes
Ingredients
- 1 cup long-grain white rice
- 1 tsp grated orange zest
- 8 small chicken thighs (about 2¼ lb)
- 2 tsp olive oil
- Kosher salt
- Pepper
- 1 clove garlic, finely chopped
- 1 (1-inch) piece fresh ginger, finely chopped
- ⅓ cup fresh orange juice
- 1 pint grape tomatoes
- ¼ cup cilantro leaves, finely chopped
Instructions
- Heat oven to 425°F. Cook rice per package directions. Fluff with a fork and fold in orange zest.
- 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.
- 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.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
710
|
710
|
| Fat (g) | 39 | 39 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 41 | 41 |
| Carb (g) | 47 | 47 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 420 | 420 |
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