Part 2: Orange Glazed Chicken with Wheat Berry Salad
Friday I posted Part 1 of my Orange Glazed Chicken with Wheat Berry Salad detailing how to cook and store Wheat Berries along with the salad recipe. Today I’m sharing how to make the Orange Glazed Chicken Breasts. I hope if you take the time to try these recipes you enjoy them as much as my family did.
Orange Glazed Chicken
6 boneless skinless chicken breasts
1/4 olive oil
zest of one orange
juice of one orange
1 tsp. each of salt and pepper
4 Tbsp. orange marmalade
4 Tbsp. Sweet Chili Sauce (found in Asian section at grocer)
Combine 1st five ingredients in a zip lock baggie, squish to coat chicken well and set aside to marinate from 30 minutes – 2 hours.
Combine marmalade and chili sauce and set aside.
Preheat your grill. Once preheated turn to medium heat and place chicken breasts skin side down (skin is removed or left on if you prefer) on the grates. Cook for 3-4 minutes per side depending on thickness. Flip breasts over and after about 2 minutes of grill time on the bottom side, spread the sauce over the top of each chicken breast until chicken is done.
Chicken can be baked, broiled or sauteed as well.
If you have trouble telling when your chicken is done check out my tutorial on how to grill perfect chicken.
Once chicken is cooked, place a large scoop of the Wheat Berry Salad on a plate and top with Orange Glazed Chicken. Serve with fresh steamed or grilled veggies on the side.
If you happen to have any leftovers this makes a great entree salad the next day for lunch. Simply cut the chicken into bite sized pieces and toss into the Wheat Berry Salad. It’s positively delicious!