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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (113g) Recipe makes 4 servings |
||
| Calories 174 | ||
| Calories from Fat 92 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.3g | 15% | |
| Saturated Fat 2.4g | 12% | |
| Monounsaturated Fat 5.3g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.1g | ||
| Cholesterol 46mg | 15% | |
| Sodium 337mg | 14% | |
| Potassium 250mg | 7% | |
| Total Carbohydrate 4.6g | 1% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 2.8g | ||
| Protein 15.6g | 31% | |
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Chicken breast seasoned with red chili flakes and oregano. Oh yes, don't forget the garlic! Look for the sour orange juice in the ethnic section of most supermarkets. Serve a spoonful of Coco Rice With Green Onions recipe # along side each breast.
SERVES 4
Ingredients
- 1/2 cup orange juice, sour (fresh is ok)
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 4 chicken breast halves, skinned
- cooking spray
Directions
1
Combine juices, oil, garlic, paprika, oregano, salt and chili flakes in a large zip-top plastic bag.2
Add chicken; seal and marinate in refrigerator at least 1 hour and up to 3 hours.3
Preheat oven to 375 degrees.4
Place chicken in a 13-by-9-inch baking pan coated with cooking spray.5
Bake, covered, 20 minutes; uncover and bake 25 minutes or until chicken is done.6
Serve with Coco Rice With Green Onions recipe #.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven > Roast
- Occasion > Taste/Mood > Spicy
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: pattikay in L.A.
On Apr 19, 2007
This is a nice flavorful marinade. We like things spicy, so I used a full teaspoon of crushed red pepper, which made it pleasantly spicy and highlighted the citrus flavor. I served it with Coco Rice with Green Onions, which complemented it well. Thanks for posting.
From: justcallmetoni
On Jul 14, 2005
Ooooh. This was a really easy and tasty dish to prepare. I couldn't find sour orange juice so I used a 50:50 mix of orange and ruby red grapefruit juice. This worked extremely well and I would encourage others to try it if the availability of sour juice is what's stopping them for trying this recipe. My chicken breasts were grilled on my George Foreman grill. Though the recipe calls for marinading one to three hours, I had one leftover breast that sat in the fridge overnight. Even better than the first batch. Will certainly be making this one again.
From: Oolala
On May 9, 2006
Glad you submitted this as I was just about to add a similar one. My recipe had 2 additions: 1 1/2 tsp. shredded orange peel and 1 tsp. ground cumin. Just posting here for a variation. (my recipe was from a supermarket card)
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