Pat chicken dry with paper towels. Cut each breast in half horizontally to make 4 cutlets. Place in a large resealable plastic bag. Combine orange juice, olive oil, lime juice, garlic, shallot, mustard, 1/2 teaspoon cumin, and 1/4 teaspoon salt in a medium bowl. Pour over chicken. Seal bag and refrigerate for 2 to 4 hours, turning bag occasionally.
Recipe
Description
Utilize the fresh product in your kitchen in this savory marinated chicken recipe.
Servings and Ingredients
Ingredients
Serves 4
Quantity | Ingredient | Add |
---|---|---|
2 (8-oz.) Hy-Vee True boneless skinless chicken breasts | ||
¼ c. fresh orange juice | ||
2 tbsp. Gustare Vita olive oil | ||
1 tbsp. fresh lime juice | ||
2 clove(s) garlic, minced | ||
½ medium shallot, finely chopped | ||
1 tsp. Hy-Vee Dijon mustard | ||
½ tsp. plus 1/8 tsp. Hy-Vee ground cumin, divided | ||
¾ tsp. Hy-Vee salt, divided | ||
4 mini cucumbers , cut into ribbons | ||
½ orange bell pepper, seeded and cut into strips | ||
1 orange, peeled and cut into segments | ||
2 tbsp. fresh dill, chopped, plus additional for garnish |
Things To Grab
- Paper towels
- Large resealable plastic bag
- Medium bowl
- Small bowl
- Large rimmed baking pan
- Parchment paper
- 4 serving plates
Directions
Combine cucumber ribbons, bell pepper strips, orange segments, 2 tablespoons dill, remaining 1/8 teaspoon cumin, and remaining 1/2 teaspoon salt in a small bowl. Cover and refrigerate until ready to serve.
Preheat oven to 425 degrees. Line a large rimmed baking pan with foil. Remove chicken from marinade; discard marinade. Pat chicken dry with paper towels. Transfer to prepared baking pan. Bake for 20 to 25 minutes or until chicken reaches 165 degrees. Remove from oven and rest 5 minutes.
Divide salad among 4 serving plates. Slice chicken; serve with salad. Garnish with additional dill, if desired.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 85mg
- Sodium: 540mg
- Total Carbohydrates: 10g
- Protein: 27g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 10%
Recipe Source:
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