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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
1/2 cup pineapple-orange marmalade |
1 tablespoon honey mustard |
1 tablespoon low sodium soy sauce |
1/2 teaspoon salt |
1/2 teaspoon minced garlic |
8 small boneless skinless chicken thighs |
cooking spray |
2 cups long grain rice |
1 teaspoon grated orange rind |
orange slice (optional) |
Directions:
1. Combine first five ingredients in a small saucepan.
2. Cook over low heat until marmalade melts; remove from heat and set aside.
3. Place chicken in a 13x9 baking dish coated with cooking spray.
4. Bake, uncovered, at 450 for 10 minutes.
5. Pour marmalade over; cover and bake at 350 for 30-35 minutes or until chicken is done.
6. Combine rice and orange rind.
7. Spoon 1/2 C rice mix onto each plate.
8. Place 2 thighs over the rice.
9. Spoon marmalade mix from baking dish over chicken.
10. Garnish with orange slices if desired.
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