Orange Chicken, Peppers & Onions
Serves 1
Active: 20 min
Total: 20 min
Ingredients
1/4 cup long-grain white rice
2 tsp olive oil
1 6-oz. boneless, skinless chicken breast, cut in thirds
Kosher salt and black pepper
1/2 small onion, sliced
1/2 red bell pepper, sliced
1 clove garlic, chopped
1 orange, juiced (1/4 cup)
4 pitted Kalamata olives, halved
1. Cook the rice according to package directions.
2. Meanwhile, heat 1 tsp oil in a medium skillet over medium-high heat. Season chicken with 1/8 tsp salt and a pinch of pepper and cook on one side for 3 minutes. Turn and move to one side of skillet.
3. Add onion, bell pepper, garlic, and remaining 1 tsp oil to the skillet; season with 1/8 tsp salt and a pinch of pepper. Cook, stirring occasionally, until just tender, 3 to 4 minutes.
4. Add the orange juice and olives, and simmer until the vegetables are tender and the chicken is cooked through, about 2 minutes. Serve over rice.
Woman's Day, January 2011, p. 122.
