Don’t shy away from this quirky marmalade-flavoured orange chicken with watercress and grapefruit salad, brimming with nutritious fruits and vegetables
4 Servings
Prep Time
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  • 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

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


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.


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


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


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

Photo: Bauer/Brett Stevens

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