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Ingredients
Ingredients
400 g / 2 pc average, sliced or 6 small chicken breasts
100 g black or other wholegrain rice, boiled
250 g butternut pumpkin, cubed
40 g ruccola
For the marinade:
2 oranges, juiced and one of them zested or 175 ml fresh orange juice
1 tbsp sriracha
a pinch of salt
1/2 tsp honey
For serving:
pomegranate seeds (optional)
almond slices (optional)
orange wedges
Method
Method
To prepare the marinade, mix the orange juice with sriracha and salt, combine well and pour half of it in a container over the chicken. Put the chicken in the fridge to marinade while you cook the rice or over night for best results. Add honey to the other half of the marinade and set it aside.
Heat a pan with some olive oil and cook the pumpkin until golden on the sides, set aside.
In the same pan, add the chicken together with the marinade it was in, cook until the marinade has reduced and the chicken is turning golden on the sides. Then add the rest of the marindate, cover with lid and cook until the chicken is tender and the marinade has reduced to a sticky sauce.
Place ruccola on a plate, top with cooked pumpkin and scriracha orange chicken.
Serve with pomegranate seeds and almond slices or regular almonds as well as fresh orange wedges.
Time: 30 min
Servings: 2
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