Citrus Chicken

Yield: 4 servings
Source: Cooking Light Magazine: October 2006
Comments: This spicy sauce works equally well with fish or pork.
Amy's Comments: I used just 4 regular chicken breasts with this and it was just enough marinade. (I did not make the spinach part) I thought that much fresh thyme would overpower, but it really didn't! The flavors were a great balance and a nice change from plain old grilled chicken (oh, I did it on the grill, not the stove). Will make this one again!!


1/4 cup orange juice
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
2 tablespoons chopped fresh thyme
2 teaspoons bottled minced garlic
1 teaspoon grated orange rind
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 pound skinless, boneless chicken breast cutlets
1 tablespoon olive oil
Cooking spray
6 cups bagged prewashed baby spinach


  1. Combine first 8 ingredients in a small bowl, stirring well with a whisk. Pour 1/4 cup juice mixture into a large zip-top plastic bag. Add chicken to bag. Seal; let stand 5 minutes. Add oil to remaining juice mixture; stir well with a whisk.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done. Place 1 1/2 cups spinach on each of 4 plates. Divide chicken evenly among servings; top each serving with 1 tablespoon juice mixture.


H.U: 4 per serving
Calories:183 (24% from fat), fat:4.9g (sat 0.9g,mono 2.8g,poly 0.7g), Protein: 27.4g, Carbohydrate:7.1g, Fiber:2.1g, Cholesterol:66mg, Iron:2.3mg, Sodium:278mg, Calcium:50mg

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