This will probably become a family favourite, since it also works well cold in the lunch box. Send it to school along with carrot and celery sticks and some crackers or a granola bar. Serve alongside Vegetable and Rice Pilaf (recipe link below).
- Portion size 4 servings
Ingredients
Vegetable and Rice Pilaf:
Method
In large bowl, combine orange rind, juice, honey, hot pepper flakes, salt and pepper; add chicken, turning to coat.Place chicken in single layer in shallow casserole dish; pour marinade over top. Bake in 425°F (220°C) oven, basting twice, until chicken is glossy and golden and juices run clear when pierced, about 30 minutes.
Vegetable and Rice Pilaf:
In heavy saucepan, heat oil over medium heat; fry garlic, carrots, salt and pepper, stirring occasionally, until softened, about 3 minutes. Add rice; cook, stirring, for 1 minute.
Stir in stock and red pepper; bring to boil. Reduce heat to low; cover and simmer for 15 minutes.
Using fork, stir in corn and green onions; cover and cook until rice is tender and liquid is absorbed, about 10 minutes.
