Caryn's Chicken

Caryn's Chicken

Caryn 0

"This is a scrumptious low-fat recipe that I get asked to cook again and again! I am Australian so the recipe hails from here, but the only difference is you call a skillet what we call a frypan! If desired, serve Caryn's Chicken with a crisp green salad."

Ingredients 20 m {{adjustedServings}} servings 250 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 250 kcal
  • 13%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Hit the chicken fillets with a tenderizing mallet until they are slightly thinned out.
  2. Put the orange juice, green onions and black pepper into a skillet over medium heat. Don't cook over high heat, or the juice will burn and go bitter.
  3. Poach the chicken in the juice mixture until it is firm and the juices run clear. This usually takes about 10 minutes, depending on the thickness of the filets. Place the chicken on a serving plate and pour some of the juice mixture on top. Serve.
Tips & Tricks
How to Make Chicken Adobo

Give chicken thighs or duck legs the full Filipino-style adobo treatment.

Indian Chicken Curry (Murgh Kari)

Chicken breasts simmer in a spicy tomato and yogurt sauce.

Rate recipe

Your rating


Reviews 43

  1. 57 Ratings


This is a really tasty preparation method. I've tried a variation of this which includes poaching in O.J. Then remove chicken and make a sauce out of the juice, some balsamic vinegar, orange rind and a little fresh tarragon. Slice chicken breasts into 2" slices and place back into the sauce. The balsamic vinegar and herb add an interesting depth to the recipe. Wonderful and low calorie, too. You can't beat it!


Chicken, onions and orange juice?!?!? You would never think this would be good, but it truly is delicious. I used 2 1/2 C. Tropicana orange juice and a medium Vidalia onion. I served it over rice to make it more of a meal. FANTASTIC! Definitely a keeper.


I marinated the chicken over night in the orange juice (I just used regular orange juice which I had on hand). I also put a chopped garlic clove and I used a red onion (I didn't have any green onions). My wife and I gobbled this up... There were no left overs. I will make this one again!