Citrus Marinated Chicken Recipe

Chicken is a marvelous protein. It is healthy, versatile, and delicious. Sadly, it can also be bland, dry, and tasteless. Sometimes, we can get in a chicken rut. Deciding exactly what to do with the bird may take some imagination. Venturing outside of our culinary comfort zone can lead to terrific results, though. This week my kids requested chicken for dinner. We have been eating a lot of Tex-Mex inspired meals, and I didn’t want to just throw some rosemary and thyme on the breasts and be done with it. Taking a que from the main chef at the restaurant I work, I decided to make my own vinaigrette and marinate the chicken in that. From there I built a meal based on the vinaigrette I had decided to make ,and this Citrus Marinated Chicken Recipe was born. My kids ate it up- all of it. They loved everything about this dinner. It was quick to prepare, tasted great, and was economical. I served this over greens and with a side of brown rice. Enjoy!

Citrus Marinated Chicken Recipe

serves 6

Ingredients

3 boneless skinless chicken breasts

2 oranges

2 lemons, juiced

1/2 cup olive oil

1/4 cup orange juice

2 tablespoons fresh parsley, chopped

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon mustard

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Directions

Segment two oranges. Place the orange segments in a bowl for later. Squeeze the remaining orange juice into another mixing bowl. Add to the bowl the lemon juice, olive oil, parsley, salt, pepper, and mustard. Stir until emulsified, or use a Vitamix to really make the dressing/marinade uniform.

Note: The mustard serves to keep the olive oil from separating from the juices, and is not intended to add a lot of flavor.

Filet the chicken breasts so that you have six equally thick pieces. Place in a container to marinate. Add the marinade work it into the meat so that all the chicken is covered. Refrigerate for one to three hours.

Once the chicken has marinated for the desired length of time, remove the liquid to a small sauce pan.

Grill or pan fry the chicken until its juices run clear and reaches and internal temperature of 165º. I like to use and electric griddle set to 350º for this preparation. Place the marinade liquid over medium heat and reduce by half, stirring occasionally.

Serve the chicken filets over mixed greens. Add the orange segments on top. Pour the dressing over the chicken, oranges, and greens. Garnish with parsley and a lemon slice.

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