Ingredients
1
tablespoon canola oil
4
skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
3
cloves garlic, peeled and thinly sliced
1
teaspoon finely shredded lime peel
2
tablespoons lime juice
2
teaspoons snipped fresh cilantro
1/8
teaspoon crushed red pepper
1
medium fresh navel orange
Preparation
In a large skillet heat oil over medium heat. Add chicken and garlic; cook for 8 to 10 minutes or until chicken is no longer pink (170°F), turning chicken once and stirring garlic occasionally.
Meanwhile, in a small bowl combine lime peel, lime juice, cilantro, and crushed red pepper; set aside. Peel and coarsely chop orange. Add lime juice mixture to skillet. Place chopped orange on chicken. Cover and cook for 1 to 2 minutes more or until heated through.
Serve any pan juices with chicken and chopped orange.
