Spanish Orange and Mint Chicken

Ingredients

• 4 chicken breasts (about 500g / 1.1lb) 4 chicken breasts (about 500g / 1.1lb)
• 2 oranges, juiced and zested 2 oranges, juiced and zested
• 3 tablespoons olive oil 3 tablespoons olive oil
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon fresh mint leaves, chopped 1 tablespoon fresh mint leaves, chopped
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 6g, 4g
• Protein: 28g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the orange juice, orange zest, olive oil, minced garlic, chopped mint leaves, paprika, cumin, salt, and pepper.
2. 2.
   Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring they are fully coated. Cover the dish and refrigerate for at least 1 hour, allowing the flavors to meld.
3. 3.
   Preheat the grill or a skillet over medium-high heat.
4. 4.
   Remove the chicken from the marinade, shaking off any excess, and place it on the grill or skillet.
5. 5.
   Cook the chicken for about 6-8 minutes per side, or until it reaches an internal temperature of 165°F (74°C) and is cooked through.
6. 6.
   Remove the chicken from the heat and let it rest for a few minutes before serving.
7. 7.
   Garnish with additional fresh mint leaves and orange slices, if desired.

Treat your ingredients with care...

• Oranges — Choose ripe and juicy oranges for the best flavor. Use freshly squeezed orange juice for optimal taste.
• Fresh mint leaves — Select fresh mint leaves for a vibrant and aromatic flavor. Avoid using dried mint as it won't provide the same freshness.

Tips & Tricks

• For an extra burst of citrus flavor, add some orange zest to the marinade.
• If you prefer a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the marinade.
• Serve the chicken with a side of sautéed vegetables or a fresh green salad for a complete meal.
• If you don't have a grill or skillet, you can also bake the chicken in the oven at 400°F (200°C) for approximately 20-25 minutes, or until cooked through.
• Make sure to let the chicken rest for a few minutes after cooking to allow the juices to redistribute and ensure maximum tenderness.

Serving advice

Serve the Spanish Orange and Mint Chicken hot, garnished with fresh mint leaves and orange slices for an extra pop of color. Pair it with a side of saffron-infused rice or roasted potatoes for a satisfying and well-rounded meal.

Presentation advice

Arrange the chicken on a platter, drizzle with a little extra marinade, and garnish with fresh mint leaves and orange slices. The vibrant colors and aromatic herbs will make the dish visually appealing and enticing.