Tuesday, April 3, 2012

Citrus Chicken Cutlets

This recipe was super refreshing and the chicken turned out really moist. I started with a recipe  from   The Mediterranean Diet by Marissa Cloutier and then I altered it to make it into a Mealpod. It turned out so good that; if you make this, make sure you have enough time to eat some when it is fresh.

The recipe calls for zested and juiced oranges, lemons, grapefruit, and limes. If you don't have all of them, you can reconfigure them without much change to the flavor. The lemons are the strongest so if you want to change it to 1 lemon - be my guest!

Also be ready to juice a bunch of fruit the night before and marinade! If you have to, you can do that step when you wake up and cook at dinnertime but a long marinade makes it so good. The recipe is actually pretty simle after you juice everything!

Citrus Chicken w/ Spinach and Almonds


  • Juice and Zest from 2 oranges
  • Juice and Zest from 2 lemons
  • Juice and Zest from 1 limes
  • Juice and Zest from 2 grapefruits
  • 1 tbs olive oil
  • 1/2 cup chicken broth
  • 1/4 cup honey
  • 1 tbs cornstach
  • 2 lbs boneless skinless chicken breast cutlets
  • 1 bag of baby spinach
  • another 1/2 tbs olive oil
  • 1/4 cup slivered almonds (for garnish)
  • 2 cups cooked couscous


         The night before:

  1. Remove zest from 1/2 the fruit and put aside. Juice the fruit and place in a large bowl (with a spout if you have it)
  2. Trim and slice your chicken breasts into thin cutlets.
  3. Put the chicken in a gallon sized Ziploc bag with 1/2 the juice and 1/2 the zest. Place in the fridge tightly closed on a tray overnight.

    The day of:
  4. Remove the chicken from the marinade and toss the marinade.
  5. On medium high heat add 1/2 the olive oil and 1/2 chicken broth in a large nonstick skillet. When it starts to simmer add 1/2 the chicken and cook until done. Use the remaining olive oil, chicken broth and chicken to do the other half.
  6. In a small saucepan add your remaining juice and honey and heat on medium high for 5 minutes.
  7. Mix the corn starch in a cup with 1/4 cup warm water and stir until mixed well. Add to the juice mixture and heat until boiling, stirring constantly. Remove from heat and let thicken.
  8. Using you dirty chicken pan, add a little olive oil and warm to medium. Add in a bag of baby spinach to desired wiltiness ( I like mine minimally wilted).
  9. Place your spinach on your plate, then your chicken, top with sauce and some sprinkle with slivered almonds.

Need a juicer? Here's one like mine on Amazon. 


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