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Herb-Infused Chicken with Zesty Orange Mushroom Rice Recipe

Name: Herb-Infused Chicken with Zesty Orange Mushroom Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 1/4 cups jasmine rice; 2 lbs chicken breasts, boneless skinless; 20 fl oz chicken broth; 1 1/4 lb cremini mushrooms; 3 cloves garlic; 1 medium bunch cilantro; 1 large orange; 3 shallots; 1/4 tsp black pepper; 3 tbsp extra virgin olive oil; 1 1/4 tsp salt; 1/2 tsp dried thyme

Stashcook

This is a yummy chicken and rice dish. It has juicy chicken and rice with mushrooms. The rice tastes like oranges and herbs. It's good for dinner and not too hard to make.

Ingredients

1 1/4 cups jasmine rice

2 lbs chicken breasts, boneless skinless

20 fl oz chicken broth

1 1/4 lb cremini mushrooms

3 cloves garlic

1 medium bunch cilantro

1 large orange

3 shallots

1/4 tsp black pepper

3 tbsp extra virgin olive oil

1 1/4 tsp salt

1/2 tsp dried thyme

Method

Wash and dry all fresh produce. Preheat a sauté pan over medium heat.

Trim off and discard the ends of the shallots; peel and finely chop. Peel and mince the garlic.

Thinly slice the mushrooms. Zest the orange to get 1 tsp of zest and then juice it to get 2 tbsp of juice.

In the hot sauté pan, add 2 tbsp olive oil and swirl to coat the bottom. Add the shallots and garlic; cook until softened, about 3 to 4 minutes.

Add the mushrooms to the pan, season with 1 tsp salt and 1/4 tsp black pepper; cook until tender and the liquid has evaporated, about 5 to 7 minutes.

While the mushrooms cook, pat the chicken dry with paper towels and season both sides with 1/4 tsp salt and 1/2 tsp dried thyme.

Preheat another skillet over medium heat. Add 1 tbsp olive oil and place the seasoned chicken in the skillet; cook until golden brown and cooked through, about 6 to 8 minutes per side. Transfer to a plate and cover to keep warm.

Once mushrooms are tender, add the jasmine rice and chicken broth to the pan with mushrooms; bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.

While the rice cooks, pick the cilantro leaves off the stems and finely chop to get 2 tbsp.

After the rice is cooked, stir in the orange zest, orange juice, and chopped cilantro.

Slice the cooked chicken. Serve the herb-infused chicken on top of the zesty orange mushroom rice.

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