I loved the look of the recipe when I first saw it (so many colors!), but it forced me to cook with things I hardly ever eat (Oranges? They make my hands smell for days. Kiwi? Ew, they're fuzzy. Pomegranate? How in the heck do you de-seed those things?!)
But I decided to give this recipe a try anyway. And it was freaking amazing. And so simple! All I had to do was chop up the fruit (I cheated and bought pomegranate seeds from Trader Joe's) while the chicken cooked in the skillet and I boiled some brown rice on the stove. Instant delicious dinner for the win!
Orange Chicken Skillet with Winter Fruit Salsa
from Iowa Girls Eats
extra virgin olive oil
1 cup orange juice
1 orange (or two small oranges)
2 kiwis, peeled and chopped
1/2 cup pomegranate seeds
- Peel then segment orange over a bowl, squeezing leftover juice into bowl. Add kiwi and pomegranate seeds then stir to combine and set aside.
- Brush or mist chicken breasts with olive oil then season liberally on both sides with garlic salt and pepper. Saute over medium-high heat for 4-5 minutes a side, or until cooked through. Remove to a plate to rest for 5 minutes.
- Add orange juice to skillet then use a wooden spoon to scrape up brown bits from bottom of skillet. Let orange juice reduce until syrupy. Plate chicken then top with orange pan sauce and winter fruit salsa.