4 medium skinless, boneless chicken breast halves (all fat removed)
4 green onions, finely chopped
1/2 cup orange juice
1 tablespoon brown sugar
1 tablespoon finely chopped fresh ginger
1 tablespoon MCT oil
2 cloves garlic, minced
1 teaspoon ground corinader
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
Nonstick cooking spray (MCT Oil)
2 cups hot cooked basmati or long grain rice
Place chicken in a plastic bag set in a shallow dish. For marinade, in a small bowl combine green
onions, orange juice, brown sugar, ginger, oil, garlic, coriander, paprika, salt, cinnamon, and black
pepper. Pour over chicken; seal bag. Marinate in the refrigerator for 2 to 6 hours, turning bag
occasionally. Drain chicken, reserving marinade. Lightly coat a 2-quart rectangular baking dish with
cooking spray. Arrange chicken in the prepared baking dish; pour marinade over chicken. Bake,
uncovered, in a 375 degree F (190C) oven about 20 minutes or until chicken is tender and no
longer pink. Transfer chicken to a serving platter. Strain the juices remaining in baking dish; stir
juices into rice. Serve the chicken with rice. Makes 4 servings.
4 green onions, finely chopped
1/2 cup orange juice
1 tablespoon brown sugar
1 tablespoon finely chopped fresh ginger
1 tablespoon MCT oil
2 cloves garlic, minced
1 teaspoon ground corinader
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
Nonstick cooking spray (MCT Oil)
2 cups hot cooked basmati or long grain rice
Place chicken in a plastic bag set in a shallow dish. For marinade, in a small bowl combine green
onions, orange juice, brown sugar, ginger, oil, garlic, coriander, paprika, salt, cinnamon, and black
pepper. Pour over chicken; seal bag. Marinate in the refrigerator for 2 to 6 hours, turning bag
occasionally. Drain chicken, reserving marinade. Lightly coat a 2-quart rectangular baking dish with
cooking spray. Arrange chicken in the prepared baking dish; pour marinade over chicken. Bake,
uncovered, in a 375 degree F (190C) oven about 20 minutes or until chicken is tender and no
longer pink. Transfer chicken to a serving platter. Strain the juices remaining in baking dish; stir
juices into rice. Serve the chicken with rice. Makes 4 servings.
Little Leakers
Ginger-Spiced Chicken
