Zesty Orange and Cardamom Glazed Chicken with Wild Rice Pilaf

Ingredients

• •4 boneless, skinless chicken breasts
• •1 tablespoon olive oil
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1 teaspoon ground cardamom
• •1/3 cup fresh orange juice
• •2 tablespoons orange zest
• •2 tablespoons honey
• •2 tablespoons soy sauce
• •1 teaspoon grated fresh ginger
• •2 cups cooked wild rice
• •1/4 cup chopped almonds
• •1/4 cup chopped fresh parsley
• •2 tablespoons unsalted butter
• •1/4 cup diced onion
• •1/2 cup chicken broth

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Season chicken breasts with salt, pepper, and ground cardamom on both sides.

3. 3

   Heat olive oil in a large oven-safe skillet over medium-high heat.

4. 4

   Sear the chicken breasts for 2-3 minutes per side until golden brown. Remove from heat.

5. 5

   In a small bowl, whisk together orange juice, orange zest, honey, soy sauce, and grated ginger.

6. 6

   Pour the orange glaze over the chicken breasts in the skillet.

7. 7

   Transfer the skillet to the preheated oven and bake for 25-30 minutes, basting occasionally, until the chicken is cooked through (internal temperature of 165°F).

8. 8

   While the chicken cooks, prepare the wild rice pilaf. Heat butter in a medium saucepan over medium heat.

9. 9

   Add diced onion and cook for 3-4 minutes until softened.

10. 10

    Stir in cooked wild rice, chicken broth, chopped almonds, and parsley. Cook until heated through and flavors combine, about 5 minutes.

11. 11

    Serve the glazed chicken over the wild rice pilaf, spooning extra glaze from the skillet over the top.