ORANGE OLIVE CHICKEN
Time in the Kitchen: 20 minutes
Servings: 4
2 teaspoons paprika
2 minced garlic cloves
4 tablespoons olive oil
2 tablespoons sherry vinegar
1-1½ pounds chicken breast, cut into 1-inch cubes
1 orange
¼ cup finely chopped parsley
½ cup pitted black olives (try Moroccan oil-cured or Greek Kalamata)
¼ teaspoon red pepper flakes
If oranges and olives sound like a strange combination, know that Moroccan cuisine has celebrated the pairing for centuries. When you try this
salad, you'll know why—it's a case of wildly different flavors coming together in perfect harmony.
The idea for this salad was inspired by a Spicy Orange Salad recipe published by the New York Times. I add chicken for a protein boost that turns
the salad into a full meal. You really only need one orange to add the necessary citrus flavor to this salad, so make sure to choose one that's as
flavorful as possible. Valencia oranges are especiallyjuicy in summer months, and Cara Cara are a good choice in winter and spring.
Whisk together paprika, garlic, olive oil and vinegar.
Lightly salt the chicken. Pour half of the vinaigrette over the chicken. Cook the chicken under a broiler on high for 10-12 minutes until done.
While the chicken is cooking, peel the orange, trimming away as much white pulp as possible. Cut each orange wedge in half or into thirds.
In a serving bowl, combine the orange pieces, parsley, olives and red pepper flakes. Add the cooked chicken and drizzle remaining vinaigrette
on top. Toss gently to blend. Serve cold or at room temperature.
Macronutrient Profile (perserving)