I made this last night and it was SO good (and super easy)! I let it marinate a little longer than the recipe called for (I forgot about it in the fridge...) and it was still great. Instead of putting the chicken on top of spinach I put it on steamed green beans. The marinade makes enough for about 4 chicken breasts. (From Cooking Light)
Ingredients
· 1/4 cup orange juice
· 1/2 teaspoon grated lime rind
· 2 tablespoons fresh lime juice
· 2 tablespoons chopped fresh thyme
· 2 teaspoons bottled minced garlic
· 1 teaspoon grated orange rind
· 1/4 teaspoon salt
· 1/8 teaspoon ground red pepper
· 1 pound skinless, boneless chicken breast cutlets
· 1 tablespoon olive oil
· Cooking spray
· 6 cups bagged prewashed baby spinach
Preparation
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Pour 1/4 cup juice mixture into a large zip-top plastic bag. Add chicken to bag. Seal; let stand 5 minutes. Add oil to remaining juice mixture; stir well with a whisk.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done. Place 1 1/2 cups spinach on each of 4 plates. Divide chicken evenly among servings; top each serving with 1 tablespoon juice mixture.
· 1/4 cup orange juice
· 1/2 teaspoon grated lime rind
· 2 tablespoons fresh lime juice
· 2 tablespoons chopped fresh thyme
· 2 teaspoons bottled minced garlic
· 1 teaspoon grated orange rind
· 1/4 teaspoon salt
· 1/8 teaspoon ground red pepper
· 1 pound skinless, boneless chicken breast cutlets
· 1 tablespoon olive oil
· Cooking spray
· 6 cups bagged prewashed baby spinach
Preparation
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Pour 1/4 cup juice mixture into a large zip-top plastic bag. Add chicken to bag. Seal; let stand 5 minutes. Add oil to remaining juice mixture; stir well with a whisk.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done. Place 1 1/2 cups spinach on each of 4 plates. Divide chicken evenly among servings; top each serving with 1 tablespoon juice mixture.
