Orange Glazed Chicken, Rosemary Brown Rice & Roasted Asparagus



  1. 2 chicken breasts

  2. 1/4 cup orange juice

  3. 1 cup chicken stock

  4. 1/2 tsp dried rosemary leaves

  5. black pepper, to taste

  6. 2 tsp dijon mustard

  7. 1 orange orange, peeled and thin sliced

Brown Rice:

  1. 2 cups brown rice, not minute rice

  2. 1 tsp rosemary leaves

  3. 3 cups chicken stock

  4. 2 cups water


  1. 1 lb fresh asparagus

  2. 1 tsp olive oil

  3. salt and pepper, to taste

In a pot on medium/high heat, for the rice, add chicken stock, water, and rosemary leaves. When the liquid starts to boil add rice, cover, and reduce heat to low.Cook rice for 30 minutes or until liquid is absorbed and rice is fully cooked. Heat oven to 400ºF. On a baking sheet spread out asparagus and drizzle with olive oil, toss to coat and sprinkle with salt and pepper. Roast asparagus for 10-15 minutes or until tender. Heat a large pan to medium/high heat, spray with cooking spray and saute chicken for 5 minutes or until browned on both sides. Add orange juice, 1/2 of the chicken stock, rosemary leaves, and pepper. Cover and reduce heat, continue cooking until chicken is cooked all the way through. Once chicken is cooked remove chicken from sauce and set aside. Turn heat back up to medium/high and add remaining chicken stock and dijon mustard. Whisk mixture for 5 minutes or until sauce reaches glaze like consistency. Add sliced orange and continue cooking until oranges are heated and slightly tender. Serve chicken over rosemary brown rice and spoon oranges and glaze on top of the chicken, serve roasted asparagus on the side.

Serves 2

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