Tangerine Chicken Breasts with Rice
Makes: 4 servings


  • 4 Skinless, boneless chicken breast halves (about 1lb.)
  • 1 Onion (medium), chopped
  • 3/4 t Poultry seasoning
  • 2 t Olive oil
  • 1 c Raw regular rice
  • 1 c Reduced salt chicken broth
  • 1/2 c Water
  • Grated peel of one tangerine
  • 4 Tangerines (small), peeled, segmented, and seeded
  • 16 Almonds (whole, natural, and unsalted)

Preparation Instructions

Spray large non-stick skillet with non-stick cooking spray. Pat chicken pieces dry with paper toweling. Over medium-high heat, lightly brown chicken on one side (2 to 3 minutes). Remove chicken. In same skillet, over medium heat, saute onion with poultry seasoning in olive oil. Add rice, chicken broth, water and tangerine peel; bring to boil. Reduce heat; arrange chicken, brown-side-up on rice. Cover; cook over low heat 20 minutes until chicken is tender and liquid is absorbed. Remove chicken. Add tangerine segments and almonds; heat briefly. Arrange rice mixture and chicken on serving platter. Sprinkle with chopped parsley, if desired.

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