Gingered Chicken Dinner Recipe

Gingered Chicken Dinner Recipe photo by Taste of Home

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“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

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Gingered Chicken Dinner Recipe

Prep: 10 min. + marinating Bake: 25 min.

Yield: 2 Servings

10 25 35

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.

Nutritional Facts 1 chicken breast half with 1 cup rice and 1/2 cup broccoli equals 499 calories, 10 g fat (5 g saturated fat), 109 mg cholesterol, 1,739 mg sodium, 55 g carbohydrate, 2 g fiber, 42 g protein.

Originally published as Gingered Chicken Dinner in Taste of Home October/November 2008, p68

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed on Oct. 12, 2008 by Seminoles

This was easy to put together and smelled great but my family found the rice to be a bit too strongly flavored. If I did it again I'd substitute some water for part of the reserved marinade to cook the rice in.

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