I am currently having a love affair with my favorite fall veggies…butternut squash, sweet potatoes and pumpkin! I have been focusing on the savory recipes, but stay tuned I will be adding some sweet ones too! Last evening I cooked a huge pot of brown rice. I will keep it in the fridge for various recipes the next week or so. I can also freeze smaller bags for future use.
I like to gather my ingredients together before I start, just to make sure I have what I need…Cooked rice, red bell pepper, sweet potatoes, boneless and skinless chicken breasts, orange juice, chicken stock and fresh parsley.
Peel and dice sweet potatoes. Place in baking pan with chunks of red pepper and toss with olive oil and salt and pepper.
Roast in 375 oven for 30-35 minutes. Turning once during roasting process.
Place seasoned chicken breasts on hot-oiled grill pan. Brown on both sides and place in 375 oven for 15-20 minutes. This is my favorite stand-by chicken seasoning.
Place 1 c. orange juice in small sauce pan. Bring to boil and reduce until thickened. (about 15 minutes) Watch carefully…do as I say and not as I do…
Mix 3-4 c. cooked brown rice with 1 c. chicken stock and roasted veggies. Add 1/2 t. grated orange peel and salt if necessary. Bring to boil, reduce heat and simmer until stock is absorbed.
Slice chicken breast on the diagonal and place over rice mixture. Drizzle with orange glaze and chopped fresh parsley.
I received quite favorable comments from my honey on this recipe, so will add it to my repertoire.
Orange Glazed Chicken over Sweet Potatoes & Rice
2 boneless and skinless chicken breasts
2 medium sweet potatoes, peeled and diced
1 red bell pepper, chunked
3-4 c. cooked brown rice
1 c. orange juice, reduced by half
1 c. chicken stock
Salt & pepper
Fresh parsley, chopped
Place sweet potatoes and peppers in baking dish. Toss with olive oil, salt and pepper. Roast in 375 oven for 30-35 minutes. Turn once during roasting process. In hot oiled grill pan, brown seasoned chicken breasts on both sides. Place in 375 oven for 15-20 minutes. Mix rice and roasted veggies in pan, add 1 c. chicken stock and 1/2 t. grated orange peel. Salt if necessary. Bring to boil, reduce heat and simmer until broth is absorbed. Pour 1 c. orange juice into small sauce pan. Bring to boil, reduce heat and continue cooking until thickened. Slice chicken on diagonal and place over rice mixture. Drizzle with orange glaze and chopped fresh parsley.
This looks very tasty and nutritious. I could eat the entire plate if I could
Trust me, I did eat it all…! Thanks for stopping by my blog.
This sounds and looks so good. Always looking for new ways to fix good chicken. Do you use fresh squezzed orange juice? I didn’t know it would thicken.
Hi Claudia! Most anything will thicken unless it is already in a very concentrated form. I used Simple Orange refrigerated ready to drink juice. You could probably use some frozen oj concentrate and skip that step. Just thaw a couple tablespoons and heat before drizzling. I wish I had doubled the recipe so we could eat it again tonight! Thanks for faithfully visiting my blog! And thanks for your faithful prayers.