No Bake Citrus Slice Recipes Recipe For Chicken

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"NO WORK" CITRUS AND HERB BAKED CHICKEN



This Citrus and Herb Baked Chicken requires only 10 minutes prep and uses simple seasonal ingredients to give you a delicious, healthy and flavorful dinner on busy weeknights!

Provided by The Seasoned Mom

Categories     Main Course

Time 45m

Number Of Ingredients 9

4 boneless (skinless chicken breasts (can substitute with about 8 chicken thighs))
½ cup honey
½ cup Dijon mustard
2 tablespoons freshly-squeezed orange juice
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 orange (sliced into rounds)
1 lemon (sliced into rounds)
Salt and pepper (to taste)

Steps:

  • Preheat oven to 425 degrees F.
  • In a bowl, whisk together honey, mustard, and orange juice.
  • Place chicken in a large baking dish (about 9-inch by 13-inch) that has been sprayed with cooking spray. Sprinkle chicken with a little bit of salt and pepper, to taste.
  • Pour sauce over chicken and toss to make sure that each piece of chicken is well coated. Place citrus slices and sprigs of fresh herbs in the dish (tucked among the chicken).
  • Bake for 30-40 minutes, or until meat thermometer reads 165 degrees F. Be sure to spoon plenty of the delicious pan sauce over the chicken before serving!

Nutrition Facts : Calories 439 kcal, Carbohydrate 43 g, Protein 50 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 144 mg, Sodium 617 mg, Fiber 2 g, Sugar 39 g, ServingSize 1 serving

CITRUS CHICKEN



Citrus Chicken image

Provided by Guy Fieri

Categories     main-dish

Time 7h45m

Yield 6 to 8 servings

Number Of Ingredients 18

4 pounds bone-in chicken thighs
3/4 cup freshly squeezed orange juice, about 2 oranges
2 tablespoons grated orange zest
1 teaspoon salt
2 teaspoons freshly cracked black pepper
1 teaspoon chiffonade fresh mint leaves
1 1/2 tablespoons chiffonade basil leaves
3 tablespoons white balsamic vinegar
3 tablespoons minced shallots
1 tablespoon celery seeds
Glaze, recipe follows
1 tablespoon olive oil
1 tablespoon minced shallots
1 teaspoon minced ginger
1/2 cup orange marmalade (look for marmalade with small rinds)
1/4 cup sweet chili sauce
1 tablespoon white balsamic vinegar
1/4 cup reserved marinade, strained

Steps:

  • Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
  • Preheat the oven to 350 degrees F.
  • Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
  • In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

STICKY CITRUS CHICKEN



Sticky citrus chicken image

Spoon this vibrant and tangy lemon, orange and honey sauce over pan-fried chicken for a no-fuss, flavour-packed dinner for two

Provided by Jemma Morphet

Categories     Dinner, Lunch, Main course, Supper

Time 55m

Number Of Ingredients 12

2 skinless chicken breasts
1 heaped tbsp plain flour , seasoned
2 tbsp olive oil
1 banana shallot , finely sliced
1 carrot , cut into matchsticks
0.5 x 500g tub fresh chicken stock
juice and zest 1 lemon
juice and zest 1 orange
1 tbsp soy sauce
1 tbsp clear honey
cooked spring greens , to serve
steamed rice , to serve

Steps:

  • Place the chicken breasts between 2 pieces of baking parchment and lightly bash with a rolling pin to flatten. Dip each one in the flour to coat on both sides. Heat half the oil in a non-stick pan and fry the chicken for 2 mins each side until golden. Remove and set aside.
  • Add the remaining oil to the pan and tip in the shallot and carrot. Cook for 5 mins or until soft. Add the chicken stock, citrus juice and zests, soy sauce and honey. Continue to bubble down for 10 mins until thickened.
  • Return the chicken to the pan and turn down the heat. Simmer for 15-20 mins until the chicken is cooked through and the sauce is thick and glossy. If it gets too thick, add a splash of water. Season the chicken and serve with the sauce spooned over. Serve with greens and rice.

Nutrition Facts : Calories 386 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 1.9 milligram of sodium

CITRUS CHICKEN



Citrus Chicken image

"I adapted this recipe from a cookbook, and it's one of my husband's favorites," says Wendy Anderson of Santa Rosa, California. "It's proof that a light recipe can still be big on flavor."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 15

1 tablespoon cornstarch
1/2 teaspoon ground ginger
1/8 to 1/4 teaspoon cayenne pepper
1/3 cup orange juice
3 tablespoons reduced-sodium soy sauce
2 tablespoons water
2 tablespoons lemon juice
1 tablespoon honey
1 garlic clove, minced
1/2 teaspoon grated orange zest
1/2 teaspoon grated lemon zest
10 ounces boneless skinless chicken breasts, cut into 3/4-inch pieces
1 tablespoon olive oil
Hot cooked pasta, optional
1/4 cup sliced green onions

Steps:

  • In a small bowl, combine the cornstarch, ginger and cayenne. Stir in the orange juice, soy sauce, water, lemon juice, honey, garlic, orange and lemon zest until smooth; set aside. , In a large skillet, saute chicken in oil until no longer pink. Stir cornstarch mixture; gradually add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pasta if desired. Sprinkle with onions.

Nutrition Facts : Calories 305 calories, Fat 10g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 979mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 31g protein.

CITRUS CHICKEN



Citrus Chicken image

This take on the humble chicken breast yields a dish that is at once crisp and moist, tangy and sweet. You can use bone-in chicken breasts, but you'll need to adjust your cooking time by a few minutes.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
2 tablespoons butter
4 boneless chicken breasts
Salt and black pepper
1/4 cup flour
1 large orange
2 limes
1 tablespoon sugar

Steps:

  • Put a large skillet over medium-high heat for 2 or 3 minutes. Add olive oil and butter to the skillet and swirl it around.
  • Season the chicken with salt and pepper. Put flour on a plate. When the butter foam subsides in the pan, dredge the chicken in flour, shaking to remove the excess.
  • Add the breasts to the skillet and cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side. (Chicken should be constantly sizzling but not burning.) Transfer the chicken to a plate and cover loosely with foil to keep warm.
  • Cut the orange in half. Section one of the halves as you would a grapefruit, removing any seeds. Juice the remaining orange half and one lime.
  • With the heat still on medium-high, add the orange juice, lime juice and sugar to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
  • Add the orange sections to the skillet and turn heat to low, stirring, until mixture is slightly thickened.
  • Return the chicken to the skillet, turn it in the sauce, then serve, seasoned with salt and pepper to taste. Cut the remaining lime into wedges for garnish.

Nutrition Facts : @context http, Calories 484, UnsaturatedFat 18 grams, Carbohydrate 19 grams, Fat 29 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 9 grams, Sodium 649 milligrams, Sugar 8 grams, TransFat 0 grams

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