Citrus Chicken and Rice
Brighten up your dinner routine with this zesty Citrus Chicken and Rice recipe, a delightful one-pan meal that brings bold flavors and effortless comfort to the table. Tender, juicy chicken thighs are marinated in a tangy blend of orange juice, lemon juice, and a touch of honey, then seared to perfection before simmering alongside fragrant long-grain rice infused with garlic, cumin, and paprika. The addition of chicken broth and reserved marinade ensures every bite is packed with vibrant citrus flavor. Topped with fresh parsley, scallions, and orange zest, this dish is as visually stunning as it is delicious. Ready in just 45 minutes, it’s a perfect weeknight dinner that is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 0.5 cup orange juice
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 teaspoon orange zest
- 2 tablespoons fresh parsley, chopped
- 2 scallions, sliced
Instructions
In a large mixing bowl, whisk together the orange juice, lemon juice, 2 tablespoons of olive oil, honey, soy sauce, minced garlic, cumin, paprika, salt, and black pepper to create the marinade.
Place the chicken thighs into the marinade, ensuring they are fully coated. Cover and refrigerate for at least 20 minutes, or up to 2 hours for better flavor.
Heat the remaining 1 tablespoon of olive oil in a large skillet or deep pan over medium-high heat.
Remove the chicken from the marinade, reserving the liquid, and sear the chicken thighs in the skillet for 2-3 minutes per side until browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the uncooked rice and stir for 1-2 minutes, allowing it to toast slightly.
Pour in the chicken broth and reserved marinade, stirring well to combine. Bring the mixture to a boil.
Reduce the heat to low, return the chicken thighs to the skillet, and cover with a lid. Let it simmer for 20 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F/74°C).
Remove the skillet from heat and let it rest for 5 minutes. Fluff the rice with a fork.
Garnish with orange zest, freshly chopped parsley, and sliced scallions before serving.
Serve warm and enjoy your zesty Citrus Chicken and Rice!
Nutrition Facts
Calories |
1693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 4417 mg | 192% | |
| Total Carbohydrate | 100.3 g | 36% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 30.6 g | ||
| Protein | 121.0 g | 242% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 217 mg | 17% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2069 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
