Spicy Orange Ginger And Lemon Chicken Breast
Yield
2 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
olive oil
spray |
*
|
| 7 | ounces |
chicken breast halves, boneless, skinless
trimmed of fat |
|
| For the sauce | |||
| ⅛ | teaspoon |
salt
|
|
| ¼ | teaspoon |
chili powder
|
|
| ¼ | teaspoon |
cumin
|
|
| ¼ | teaspoon |
thyme
dried |
*
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 2 | teaspoons |
potato starch
or flour |
* |
| 1 | strip |
lemon zest
(1x2-inch) |
*
|
| 1 | strip |
orange zest
(1x2-inch) |
*
|
| 2 | teaspoons |
ginger
fresh, minced |
|
| 2 | small |
garlic cloves
peel and slice |
*
|
| ½ | cup |
apple juice
or cider |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
olive oil
spray |
*
|
| 202.3 | ml/g |
chicken breast halves, boneless, skinless
trimmed of fat |
|
| For the sauce | |||
| 0.6 | ml |
salt
|
|
| 1.3 | ml |
chili powder
|
|
| 1.3 | ml |
cumin
|
|
| 1.3 | ml |
thyme
dried |
*
|
| 1.3 | ml |
cayenne pepper
|
|
| 1E+1 | ml |
potato starch
or flour |
* |
| 1 | strip |
lemon zest
(1x2-inch) |
*
|
| 1 | strip |
orange zest
(1x2-inch) |
*
|
| 1E+1 | ml |
ginger
fresh, minced |
|
| 2 | small |
garlic cloves
peel and slice |
*
|
| 118 | ml |
apple juice
or cider |
|
Directions
Remove rind pieces from orange and lemon with a vegetable peeler and rough chop.
Heat a sauté or skillet large enough to just hold the meat pieces.
Spray.
Sear to lightly brown the chicken pieces, both sides.
Meanwhile combine all the sauce ingredients in a measuring cup (or bowl with spout).
Pour into the hot pan and let the liquid boil a bit to cook the thickener.
Reduce the heat to low, cover tightly and cook gently for 15 minutes.
Serve with the cooking juices.
Add water (¼ to ½ cup) or more apple juice to moisten the sauce.
