Honey-Cranberry Chicken with Orange-Paprika Rice

Sweet oranges and tart cranberries make a perfect pair when you want to perk up your plate with tang and color. Adding orange peel as you begin cooking your rice, and orange juice at the end of the process, lends a smooth flavor and fragrance to this cranberry chicken.
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Honey-Cranberry Chicken with Orange-Paprika Rice recipe

Adding orange peel to rice makes it super flavorful.

If you liked this cranberry chicken, try this raw butternut squash & cranberry salad.

FULL PRICE
$6.60

COST PER SERVING
$1.65

Video: Cooking Rice

Learn to cook the perfect pot of rice - Chef Jo has four kinds to share, two of which are sure to impress guests!

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 cup brown rice
  • Zest 1 orange
  • Juice 1 orange
  • 1 tsp sweet paprika
  • 1 tsp sea salt, divided
  • 1 cup whole cranberries, fresh or frozen
  • 1 tbsp extra-virgin olive oil
  • 1 lb boneless, skinless chicken breast, cut into 4 equal portions (TIP: Butterfly breasts into halves if they are more than 1-inch thick.)
  • 2 tbsp raw honey
  • 1 tsp ground mustard
  • 1 tsp dried sage

Preparation

  1. Cook rice according to package directions, first adding zest to pot when you add water. When rice is cooked through, remove from heat and stir in orange juice, paprika and 1/2 tsp salt.
  2. Chop cranberries and set aside. Heat oil in a large skillet on medium for 1 minute. Add chicken, swirl to coat in oil and saute for 3 minutes or until chicken begins to turn golden brown. Flip breasts over and cook for another 3 minutes.
  3. Add cranberries, honey, 1/4 cup water, mustard, sage and remaining 1/2 tsp salt to chicken. Reduce heat to low, cover and simmer for 12 minutes. Cut into thickest part of breast to check for doneness. If still pink, continue cooking for 2 to 3 minutes.
  4. Remove chicken from pan with a slotted spoon and set aside. Continue cooking sauce for another 10 minutes or until it has reduced to a thick paste. Mound out 3/4 cup rice onto each of 4 plates. Serve 4 oz chicken topped with 1 tbsp cranberry sauce.

Nutrition Information

  • Serving Size: 3/4 c rice, 4 oz chicken, 1 T cranberry sauce
  • Calories: 352
  • Carbohydrate Content: 45 g
  • Cholesterol Content: 65 mg
  • Fat Content: 6 g
  • Fiber Content: 3 g
  • Protein Content: 30 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 554 mg
  • Sugar Content: 12 g
  • Polyunsaturated Fat Content: 1 g