A wonderful summer meal with vegetables fresh from your own garden; tomatoes, green onions, broccoli, and carrots. It starts with chicken breasts, then a light sauce using orange juice. Add a touch of fresh mint to the carrots and broccoli for a really refreshing summer flare. The combination of orange juice and mint makes for a wonderful light taste, very pleasing to the palette.

Chicken Breast with Tomatoes and Green Onions

Chicken Breasts
Sea Salt
Cracked Pepper
Butter
Tomatoes (chopped)
Green Onions (chopped)
Broccoli
Carrots
Mint
Orange Juice
Heavy Cream
Parsley
Paprika

Season the chicken breasts with sea salt and cracked black pepper. Melt butter in a sauté pan and add the seasoned chicken breasts. Cook until done over medium heat, about 3-5 minutes a side, depending on thickness. Remove the chicken breasts and set aside. Deglaze the pan with orange juice, whisking to get all the flavour. Reduce the mixture by half and add heavy cream. Whisk to get the sauce well blended. Add the carrots and green onions, and incorporate into the sauce.
Plate the chicken and spoon the sauce over each breast. Serve with the carrot and broccoli mixture.

For the broccoli and carrot mixture, in a saucepan bring 1/2 cup water and 1/2 cup orange juice to a boil. Add the carrots and let cook for 3-5 minutes, or until the water and orange juice is reduced by half. Add the broccoli and mint, and continuing cooking for another 2-3 minutes. Broccoli will cook quickly, and you don’t want it overdone. Add the parsley and paprika to finish the vegetables and sauce.
Serve with the chicken breasts.

By using all fresh ingredients, this is an extremely healthy, and flavorful dish, perfect for summer dinners al fresco. As with any recipe, use it only as a guide. Change and adjust any dish to your own taste and preferences.

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