Caribbean Citrus Chicken
Tender chicken breast marinated in a zesty citrus blend, paired with vibrant roasted carrots and fluffy low-sodium rice. A burst of tropical flavors that will transport your taste buds to an island paradise.
ingredients
- 4 chicken breasts
- 4 large carrots
- 1 cup low-sodium rice
- 2 oranges
- 1 lime
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a small bowl, whisk together the juice of one orange, lime juice, olive oil, honey, cumin, paprika, garlic powder, salt, and pepper.
- 3.
Place the chicken breasts in a Ziploc bag and pour in the citrus marinade. Seal the bag and refrigerate for at least 30 minutes.
- 4.
Peel and slice the carrots into long strips. Toss them with olive oil, salt, and pepper, then spread them on a baking sheet.
- 5.
Remove the chicken from the marinade and place it on another baking sheet. Season the chicken with salt and pepper.
- 6.
Place both baking sheets in the oven. Cook the carrots for 20-25 minutes, or until tender and slightly caramelized. The chicken should cook for about 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
- 7.
While the chicken and carrots are cooking, prepare the rice according to the package instructions, using low-sodium broth instead of water for added flavor.
- 8.
Once cooked, let the chicken rest for a few minutes before slicing.
- 9.
Serve the sliced chicken alongside the roasted carrots and fluffy rice. Squeeze the juice of the remaining orange over the chicken for an extra citrus kick.
