Bal­samic Chicken with Or­anges and Radic­chio

An­tiox­i­dants called an­tho­cyanins give radic­chio its bold hue; re­search shows these com­pounds can help im­prove gut health. Grilled or­anges help bal­ance radic­chio’s bit­ter­ness. Learn more tech­niques for cook­ing with bit­ter foods on page 134.

Cooking Light - - Dinner Tonight 20-minute Mains -

Ac­tive: 20 min. To­tal: 20 min.

1 cup fresh or­ange juice

3/4 cup bal­samic vine­gar, di­vided 3 Tbsp. pure maple syrup

3 Tbsp. olive oil, di­vided

4 (6-oz.) bone­less, skin­less chicken

breasts

1 tsp. kosher salt, di­vided

1 tsp. black pep­per, di­vided

2 small (7-oz.) heads radic­chio,

quar­tered length­wise

2 navel or­anges, un­peeled and

quar­tered length­wise

1/2 oz. pecorino Ro­mano cheese,

shaved (about 1/4 cup)

3 Tbsp. chopped wal­nuts

1 Tbsp. un­salted but­ter 1. Whisk to­gether or­ange juice, 1/2 cup bal­samic vine­gar, and maple syrup in a bowl. Set aside.

2. Heat 1 ta­ble­spoon oil in a large skil­let over medium-high. Sea­son chicken with 1/2 tea­spoon salt and 1/2 tea­spoon pep­per. Add to skil­let; cook un­til browned, about 5 min­utes. Turn chicken over; pour bal­samic mix­ture into skil­let. Cook, turn­ing chicken ev­ery few min­utes, un­til a ther­mome­ter in­serted in the thick­est por­tion reg­is­ters 165°F, about 12 min­utes.

3. While chicken cooks, heat a grill pan over high. Driz­zle 1 ta­ble­spoon oil over radic­chio. Place on hot grill pan; cook un­til charred on all sides, turn­ing oc­ca­sion­ally, about 3 min­utes. Trans­fer to a cut­ting board; let cool 3 min­utes. Place or­anges on grill pan; cook un­til charred, about 3 min­utes. Trans­fer to a plat­ter. Roughly chop radic­chio; add to or­anges. Add cheese, wal­nuts, re­main­ing 1 ta­ble­spoon oil, re­main­ing 1/2 tea­spoon salt, and re­main­ing 1/2 tea­spoon pep­per; toss to coat.

4. Re­move cooked chicken from bal­samic mix­ture in skil­let; ar­range on salad. Con­tinue cook­ing bal­samic mix­ture, stir­ring of­ten, un­til re­duced to 1/4 cup. Whisk in re­main­ing 1/4 cup bal­samic vine­gar. Re­move from heat; whisk in but­ter. Driz­zle over chicken and salad.

SERVES 4 (serv­ing size: 1 chicken breast, 1 cup salad, and 2 Tbsp. sauce) Calo­ries 542; Fat 23g (sat 6g, un­sat 16g); Pro­tein 43g; Carb 39g; Fiber 3g; Sug­ars 28g (added sug­ars 9g); Sodium 663mg; Calc 13% DV; Potas­sium 26% DV

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