Orangey Chicken with Carrots

Ingredients

• 4 boneless skinless chicken breasts, 1 pound total
• ½ teaspoon dried oregano leaves
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder
• 1 teaspoon vegetable oil
• 1½ cups thinly sliced carrots (from 3 medium)
• Grated peel of 1 fresh orange
• 1 cup fresh orange juice
• ½ tablespoon cornstarch
• 1 green onion, sliced diagonally
• 2 cups hot cooked brown rice

Directions

1. Rinse chicken breast and pat dry.
2. Combine oregano, paprika, and garlic powder in small bowl. Sprinkle on both sides of chicken breasts.
3. Heat large nonstick skillet with cooking spray. Add oil and heat. Swirl to coat the skillet. Add chicken and brown on both sides, about 5 minutes. 
4. Reduce heat. Add carrots, orange peel and ¾ cup orange juice. Cover; simmer 10-12 minutes or until chicken is tender.
5. Remove chicken, continuing to cook carrots until just tender, about 5 minutes.
6. Combine remaining ¼ cup orange juice and cornstarch in small bowl. Stir into carrot mixture. Cook, stirring until thickened. Return chicken and add green onion; heat. Serve over rice.

Makes 4 servings.