Triple Citrus Chicken for #OurFamilyTable

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Christie from A Kitchen Hoor's Adventures said: "Winter is citrus season. Grapefruits, oranges, lemons, blood oranges, clementines, kumquats, pomelo, ugli fruit, tangelos. The list goes on and on."

This is a wonderful and incredibly versatile recipe! Marinating the chicken results in perfectly moist, tender, and flavorful meat. And you can use the chicken any way you want to! This makes the perfect chicken to slice and serve over a bed of greens for a delicious and refreshing salad with a citrusy vinaigrette, chopped or left whole and served inside a bun with some lettuce, tomato, and maybe a little mayo and / or light cheese for a yummy sandwich, or just serve the chicken as is alongside your favorite side dishes! Steamed or broiled veggies and some rice or macaroni and cheese come to mind. The bright citrus flavors make me think of summer bbqs - so while it may be cold and bitter outside, stay bring and cheery inside with lots of delicious citrusy dishes like the ones we're sharing with you today! 

Creative Citrus Recipes

• Chocolate Cuties by Veggies First Then Dessert
• Copycat Panda Express Orange Chicken by Palatable Pastime
• Crispy Parmesan Chicken with Lemon Hollandaise by Cheese Curd In Paradise
• Lemon Basil Macaron by A Kitchen Hoor's Adventures
• Lemon Coconut Muffins by Blogghetti
• Lemon Ginger Honey in a Jar by Art of Natural Living
• Lemon Rasam / Spicy Lemon Broth by Magical Ingredients
• Meyer Lemon Bars by Hezzi-D's Books and Cooks
• Triple Citrus Chicken by Making Miracles
• Whole Orange Bundt Cake by That Recipe

Triple Citrus Chicken

Ingredients

1/2 cup orange juice

2 tsp fresh orange zest

2 TBS lemon juice

2 TBS lime juice

1/4 cup olive oil

1 TBS minced garlic (jarred)

1/2 TBS crushed dried rosemary

2 tsp spicy brown (or dijon) mustard

2 tsp honey

1 1/2 tsp salt, or more to taste

1/2 tsp black pepper.

4 - 5 (6 oz) boneless skinless chicken breasts (pounded or trimmed so that they are an even thickness)

Directions

1. Combine chicken in a tupperware or ziploc bag with all remaining ingredients. Seal container well and shake or press until mixture is evenly blended and distributed around the chicken.
2. Refrigerate at least 4 hours, up to overnight.
3. Cook / bake / grill as you prefer. I cooked these stove top, pan seared and cooked through in a skillet. Grilling them would be a wonderful in the warmer months!
4. Serve sliced over a green salad, alongside rice and a vegetable, sliced in a bun with your favorite fixings for a sandwich, etc.

Recipe adapted from Cooking Classy