Orange-Honey Cashew Chicken

Makes: 2 servings 

Takes: 45 minutes

Ingredients:

1 1/4 cups 100% orange juice, divided

1 tablespoon lemon juice

1/4 teaspoon sea salt

Dash of ground pepper

2 boneless, skinless chicken breast halves

1 teaspoon olive oil

1/3 cup chopped onion

1/4 cup honey

1 teaspoon minced fresh parsley

Hot cooked brown rice or quinoa

1 tablespoon cornstarch

2 tablespoons water

3 tablespoons chopped salted cashews

Directions

1. In a resealable plastic bag, combine 1/2 cup orange juice, lemon juice, salt and pepper; add chicken. seal bag and turn to coat; refrigerate for 4-8 hours or overnight.
2. Drain and discard marinade. In a skillet, cook chicken in oil for 2-3 minutes on each side or until browned. Remove and keep warm. In the drippings, saute onion until tender. Combine the honey, parsley and remaining orange juice; stir into skillet. Bring to a boil.
3. Return chicken to the pan. Reduce heat; cover and simmer for 8-10 minutes or until chicken juices run clear. Place chicken over rice. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over chicken. Sprinkle with cashews.