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Gingered Chicken Dinner

Gingered Chicken Dinner
“Since I love citrus, chicken and ginger, I decided to put them all together. I created an easy, delicious meal, and clean-up is a cinch! I hope you enjoy it.” —Judy L Komarinski, Greensburg, Pennsylvania
2 ServingsPrep: 10 min. + marinating Bake: 25 min.

Ingredients

  • 1-1/2 cups orange juice
  • 1/4 cup soy sauce
  • 4 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 1 tablespoon butter
  • 1 cup uncooked instant rice
  • 1 cup frozen broccoli florets, thawed

Directions

  • In a bowl, combine the first six ingredients. Pour half into a large
  • resealable plastic bag; add the chicken. Seal bag and turn to coat;
  • refrigerate overnight. Cover and refrigerate remaining marinade.
  • Drain and discard marinade. In a small skillet over medium heat,
  • brown chicken in butter for 2-3 minutes on each side. In a greased
  • 8-in. square baking dish, combine rice with reserved marinade; top
  • with chicken.
  • Cover and bake at 350° for 15 minutes. Top with broccoli; cover
  • and bake 10-15 minutes longer or until chicken juices run clear.
  • Yield: 2 servings.
Nutrition Facts: 1 chicken breast half with 1 cup rice and 1/2 cup broccoli equals 499 calories,
© Taste of Home 2013

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Gingered Chicken Dinner (continued)

Nutrition Facts: 10 g fat (5 g saturated fat), 109 mg cholesterol, 1,739 mg sodium, 55 g carbohydrate, 2 g fiber, 42 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013