Orange Chicken With Watercress And Grapefruit Salad

Yield: 4 Servings
Prep Time: 20 mins
Cook Time: 25 mins
Difficulty Level: 1/5

Ingredients

• 4 x 220 g chicken breasts
• ¼ cup diet marmalade
• 3 garlic cloves, crushed
• 1 orange, zest, juice
• 1 cup reduced-salt chicken stock
• 1 bunch watercress, washed, trimmed
• 1 ruby grapefruit, peeled, segmented
• 100 g reduced-fat feta, crumbled
• ¼ cup flaked natural almonds, toasted
• ½ bunch tarragon, leaves picked
• 1 shallot, thinly sliced

Steps

01. In a bowl, combine chicken with marmalade, garlic and zest. Season to taste and mix well. Marinate 1 hour.

02. Preheat oven to moderate, 180 C. Transfer chicken to a small roasting pan and cover loosely with foil. Bake 10 mins. Uncover and bake a further 10 to 12 mins until cooked through. Remove chicken to plate, cover and keep warm.

03. Add juice and stock to roasting pan. Simmer on medium heat, 3 to 4 mins, until well reduced.

04. In a salad bowl, gently toss all remaining ingredients together.

05. Thickly slice chicken breasts. Serve on a bed of salad, drizzled with orange sauce.

Photo: Bauer/Brett Stevens