Orange chicken, curry pineapple rice, steamed haricot vert

So tonight I made sort of a citrusy-fruity themed dinner and it was pretty tasty! Here are the recipes.

Orange Chicken Breasts

Squeeze the juice of 2 clementine oranges and half a lemon and add a bit of orange zest to the juice mix. Salt and pepper the chicken breasts. Turn a heavy bottomed skillet onto medium high heat and coat the bottom of the pan in olive oil. When hot, place the chicken breasts dow in the pan and let get a lovely brown color, about 3 minutes per side. Pour in the juice mixture and let the breasts steam to finish cooking about 5 minutes. Remove the breasts from the pan and reduce juice mixture by half, then add the breasts back in and coat in thickened reduced juice.

Curry Pineapple Rice

Take (1) 20 oz. can of pineapple rings or bits (packed in juice, not syrup) and drain into a measuring cup. Fill measuring cup the rest of the way with water or broth according to package directions. For my brown rice I required 2 1/4 C of liquid and I got about 1 C of juice from the can. I used another 1 1/4 of chicken broth to make up the difference. Saute a bit of finely chopped onion (and garlic if desired) in a large pan with olive oil. Add the rice, the liquid, 1 tsp of curry powder and salt according to package directions and cook for appropriate amount of time. (On the stove top brown rice takes about 45 minutes.) When rice is done stir pineapple pieces into hot rice along with a handful of pine nuts or a small can of drained water chestnuts.

Hubby got some lovely tiny green beans (haricot vert) at Costco, super yummy and skinny they cook very quickly. I steamed them in a bit of butter and water and then simply seasoned them with sea salt. Took about 5 minutes in the microwave.

Some of those sweet delicious Hawaiian rolls would be good with this!