Orange Chicken With Watercress & Grapefruit Salad

Orange Chicken With Watercress And Grapefruit Salad

By The Weekly  , ,

September 20, 2016

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  • Prep: 20 mins
  • Cook: 25 mins
  • Yields: 4 Servings


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


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

2Preheat 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.

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

4In a salad bowl, gently toss all remaining ingredients together.

5Thickly slice chicken breasts. Serve on a bed of salad, drizzled with orange sauce.

Photo: Bauer/Brett Stevens

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