Best Orange And Balsamic Chicken Recipes

Couscous and Chicken Salad with Orange-Balsamic Dressing image

Yield Serves 8

Number Of Ingredients 11

4 1/2 cups water
3 cups (2 10-ounce boxes) couscous
1 cup dried currants
1 3-pound roasted chicken, skinned, boned, cut into bite-size pieces
1 1/2 cups diced drained roasted red bell peppers (from jar)
1 15 1/2-ounce can chick-peas (garbanzo beans), rinsed, drained
1 cup chopped pitted Kalamata olives
1 bunch green onions, chopped
1/2 cup chopped fresh cilantro
Orange-Balsamic Dressing
Romaine lettuce leaves

Steps:

Bring 4 1/2 cups water to boil in large saucepan. Add couscous and currants. Cover, remove from heat and let stand 5 minutes. Fluff with fork. Transfer to large bowl and cool.
Mix all remaining salad ingredients into cooled couscous.
Pour dressing over salad and toss. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Line large bowl with romaine. Add salad.

Orange and Balsamic Chicken image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 6

4 bone-in, skin-on chicken thighs (about 1 1/2 pounds total)
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
1 unpeeled orange, cut into 8 wedges
1 tablespoon unsalted butter

Steps:

Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large ovenproof skillet, heat oil over medium-high. Add chicken, skin side down, and cook until golden and crisp, 7 minutes. Transfer chicken to a plate and pour off fat from skillet. Return chicken, skin side up, to skillet and transfer to oven. Bake until cooked through, 10 minutes. Transfer chicken to a plate.
Heat skillet over medium and add vinegar and orange wedges. Cook, stirring and scraping up browned bits with a wooden spoon, until orange begins to soften, about 2 minutes. Remove from heat and stir in butter. To serve, return chicken to skillet and toss with orange and sauce.

Nutrition Facts : Calories 279 g, Fat 20 g, Protein 16 g

Balsamic Chicken With Red, Orange and Yellow Peppers image

Provided by Cucina Casalingo

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

cooking spray
4 teaspoons olive oil, divided
4 boneless skinless chicken breast halves (cut into strips)
salt and pepper
2 red bell peppers, thinly sliced
2 yellow bell peppers, thinly sliced
2 orange bell peppers, thinly sliced
1 medium onion, thinly sliced
4 large garlic cloves, finely chopped
2 tablespoons fresh basil (or 1 tablespoon dried basil)
1/4 teaspoon red pepper flakes
1/4 cup balsamic vinegar, divided

Steps:

Spray skillet with cooking spray.
Heat 2 teaspoons olive oil in a large skillet over medium heat.
Place the chicken in the skillet, season with salt and pepper, and brown on both sides.
Remove from heat, and set aside.
Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion.
Cook about 5 minutes, until tender.
Mix in the red pepper flakes and garlic; cook and stir about 1 minute.
Mix in the basil and 2 tablespoons balsamic vinegar.
Return the chicken to the skillet.
Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear.
Stir in remaining balsamic vinegar just before serving.