4 boneless, skinless chicken breasts, pounded to an even thickness¼ c. extra-virgin olive oil 1 large navel orange, halved 1 lemon, halved 1 clove garlic, minced Paprika Ground Cumin Salt and Freshly Ground Black Pepper ½ c. slivered almonds ½ c. chopped cilantro
Place chicken in a shallow glass dish. Pour olive oil over chicken, and then squeeze the juice of one orange half and one lemon half over the top. Add minced garlic, then sprinkle with paprika, ground cumin, salt and freshly ground black pepper. Turn chicken breasts to evenly coat and blend marinade. Cover and refrigerate at least 1 hour or overnight.
Preheat grill or non-stick indoor grill pan over medium heat. Drain and discard marinade. Grill chicken about 5 minutes, then turn. Add remaining lemon and orange halves to grill. Cook chicken until well browned and thoroughly cooked. Using tongs, pick up lemon and orange halves, and carefully squeeze juice over chicken.
Serve on a bed of rice, with additional slices or wedges of lemon or orange, if desired. Sprinkle with slivered almonds and freshly chopped cilantro. This is delicious with steamed broccoli or asparagus. Enjoy!
Tip: Citrus Grilled Chicken is also great sliced and served on a bed of fresh salad greens for a quick and healthy dinner salad.
An Original Recipe by Kimberley Bevins
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