Orange Olive Chicken
An exotic salad with a blend of Moroccan flavors where the vibrant and citrusy oranges intertwine with the savory notes of olives. This well-balanced dish offers a delightful combination of textures and tastes, making it a versatile option for any occasion.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 4 tablespoons olive oil
- 2 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 2 teaspoons paprika
- 2 tablespoons sherry vinegar
- 1 1/2 pounds chicken breasts boneless and skinless cut into 1 inch cubes
- 1 orange
- 1/4 cup fresh parsley chopped
- 1/2 cup black pitted olives moroccan oil-cured or greek kalamata
- Carbohydrate 6.01148903007101 g
- Cholesterol 98.656340475 mg
- Fat 5.69859568496179 g
- Fiber 2.41065148218167 g
- Protein 39.9661854114485 g
- Saturated Fat 1.06102260076278 g
- Serving Size 1 1 Serving (206g)
- Sodium 114.654502555539 mg
- Sugar 3.60083754788934 g
- Trans Fat 0.69676669410391 g
- Calories 243 calories
As a housewife, I'm always looking for new and exciting recipes to cook for my family. When I came across this recipe for Orange Olive Chicken, I knew I had to try it. The combination of Moroccan spices, citrusy oranges, and savory olives sounded absolutely delicious.
I was not disappointed. This dish is a perfect blend of sweet, savory, and tangy flavors. The chicken is juicy and tender, and the oranges add a burst of freshness and acidity. The olives add a salty and briny flavor that complements the other ingredients perfectly. Overall, this is a fantastic recipe that I will definitely be making again and again.
Step-by-step
- Whisk together paprika, garlic, olive oil and vinegar.
- Lightly salt the chicken. Pour half of the vinaigrette over the chicken.
- Cook the chicken under a broiler on high for 10-12 minutes until done.
- While the chicken is cooking, peel the orange, trimming away as much white pulp as possible. Cut each orange wedge in half or into thirds.
- In a serving bowl, combine the orange pieces, parsley, olives and red pepper flakes. Add the cooked chicken and drizzle remaining vinaigrette on top. Toss gently to blend. Serve cold or at room temperature.
