Honey-ginger chicken with orange rice
Fresh orange juice
Uncooked instant long-grain white rice
1 Tbsp, chopped, fresh
1 tsp, grated
Unsalted pecan halves
Whole grain white cornmeal
¼ tsp, freshly ground
Low sodium soy sauce
½ tsp, grated, peeled, fresh ginger
Uncooked boneless skinless chicken breast(s)
16 oz, 4 (4-ounce) breasts
- In a medium saucepan, combine the water and orange juice; bring to a boil. Stir in the rice; reduce the heat and simmer, covered, until the liquid is absorbed and the rice is tender, about 15 minutes. Fluff with a fork, then stir in the parsley and orange zest.
- Meanwhile, spray a broiler rack with nonstick spray; preheat the broiler.
- In a food processor, combine the pecans, cornmeal, and pepper until the nuts are finely ground. Transfer to a plate. In a shallow bowl, combine the honey, soy sauce, and ginger. Dip the chicken in the honey mixture, then roll it in the cornmeal mixture.
- Broil the chicken 5 inches from the heat until crusty brown and cooked through, about 4 minutes on each side. Serve with the rice.