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You won’t need to be looking for the best diet supplement if you eat a dish like this one. Prepared as instructed in the recipe, one serving is just 410 calories!
The calorie count may go a little higher if you do what I did and use chicken thighs instead of breasts. Sometimes, boneless skinless breasts are just too expensive. If I had made this when it was the recipe of the week at Shaw’s, they would have been on sale. Also, we like the thighs better, they have more flavor.
I used boneless skinless thighs that were very well trimmed of fat. But, if you have time and want to save even more money, just buy regular chicken thighs and bone them out yourself. This is much easier than boning out breasts, as there is only the one thigh bone to cut out. Be sure to save the bones, put them in a freezer bag and save to make stock.
You probably could just use bone-in thighs as they are, but keep in mind that they will take a bit longer to cook.
The easiest way to get grated orange (or any other citrus) zest is to use a Microplane grater. I just lay the thing across a bowl and grate the zest into the bowl. If you do not have a Microplane grater, just peel off the zest with a regular vegetable peeler. Then you need to mince it up with a knife. In any case, only peel off the orange part, not the white pith. The orange part has all the essential oils that have the flavor, the pith is just nasty and bitter and should never be eaten.
If you want to serve a green vegetable with this, peas or green beans would be nice, just plain with butter.
Enjoy!
