Gingered Chicken Dinner

Submitted by Kay D.

"From the October & November 2008 issue of Taste of Home magazine. This recipe was submitted to the magazine by Judy Komarinski of Greensburg, Pennslyvania. This is a great, fairly quick meal, bursting with flavor. I just doubled the recipe for a family of four. Prep time does not include overnight marination."

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Ready In:: 40mins
Ingredients:: 10
Serves:: 2

ingredients

1 ¹⁄₂ cups orange juice
¹⁄₄ cup soy sauce
4 garlic cloves, minced
1 teaspoon ground ginger
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon pepper
2 boneless skinless chicken breast halves
1 tablespoon butter
1 cup uncooked instant rice
1 cup frozen broccoli florets, thawed

directions

In a bowl, combine the first six ingredients. Pour half into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. In a small skillet over medium heat, brown the chicken breasts in butter for 2 to 3 minutes on each side. In a greased 8 inch square baking dish, combine rice with reserved marinade; top with chicken.
Cover and bake at 350F for 15 minutes. Top with broccoli; cover and bake 10 to 15 minutes longer or until chicken juices run clear.