weeknight meal – Uncle Matt's Organic http://www.unclematts.com Organic Juices and Beverages | Love at First Sip Tue, 17 Apr 2018 19:42:23 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.3 http://www.unclematts.com/wp-content/uploads/2017/11/cropped-umo-logo-on-wood-e1511126022201-32x32.png weeknight meal – Uncle Matt's Organic http://www.unclematts.com 32 32 Honey Orange Chicken http://www.unclematts.com/honey-orange-chicken/ Mon, 26 Feb 2018 16:45:19 +0000 http://www.unclematts.com/?p=3191 more]]> Your new favorite weeknight recipe is here, and good news! You can whip this one up in a flash. With just four ingredients including Uncle Matt’s Organic Orange Juice, you’ll have a healthy family dinner on the table in no time. Pair with your favorite roasted veggies and a baked sweet potato for a complete, healthy meal!

Ingredients:

1/2 cup Uncle Matt’s Organic Orange Juice
1/4 cup honey
1-oz package Simply Organic Italian Dressing Mix
1 lbs boneless skinless organic chicken breasts and/or organic boneless chicken thighs

Instructions:

Whisk together orange juice, honey and Italian dressing mix. Pour over chicken and refrigerate for an hour.
Remove chicken from marinade and grill 12 to 15 minutes, until internal temperature reaches 165 degrees.

Garnish with rosemary and grilled citrus slices, if desired.

Serves 4.

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Chicken with Honey-Orange Sauce http://www.unclematts.com/chicken-with-honey-orange-sauce/ Tue, 09 May 2017 21:58:58 +0000 http://www.unclematts.com/?p=2640 more]]> Here we combine raisins, cinnamon, honey and almonds with orange juice, zest, wine and broth to make a rich, savory pan sauce for chicken. There’s plenty of the gorgeous sauce, so be sure to serve whole-wheat egg noodles, couscous or rice on the side.

4 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

2 Uncle Matt’s Organic navel oranges
2 tablespoons all-purpose organic flour
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed
1 cup reduced-sodium organic chicken broth
1 tablespoon canola oil
1 cup white wine
1/2 cup golden organic raisins
2 tablespoons honey
1 3-inch cinnamon stick
1/2 cup slivered organic almonds, toasted

Preparation

  1. Zest and juice one orange. Remove the skin and white pith from the other orange, then halve and slice. Reserve zest and juice separately from the orange slices.
  2. Combine flour, 1/4 teaspoon salt and pepper in a shallow dish. Dredge chicken in the flour, shaking off any excess. Transfer the remaining flour to a small bowl, add broth and whisk to combine.
  3. Heat oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate. Add wine to the pan and cook for 1 minute. Add the flour-broth mixture, the reserved orange zest and juice, raisins, honey, cinnamon stick and the remaining 1/4 teaspoon salt; bring to a boil. Reduce heat to a simmer, return the chicken and any accumulated juices to the pan and cook, turning the chicken once or twice, until an instant-read thermometer inserted into the thickest part of the meat registers 165°F and the sauce has thickened, 10 to 12 minutes.
  4. Transfer the chicken to a serving platter. Discard the cinnamon stick. Spoon the sauce over the chicken and garnish with the reserved orange slices and almonds.

Nutrition

Per serving : 420 Calories; 13 g Fat; 2 g Sat; 7 g Mono; 74 mg Cholesterol; 37 g Carbohydrates; 31 g Protein; 3 g Fiber; 395 mg Sodium; 587 mg Potassium

From EatingWell:  March/April 2009

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