Orange Olive Chicken

- 2 teaspoons paprika
- 2 minced garlic cloves
- 4 tablespoons olive oil
- 2 tablespoons sherry vinegar
- 1-1½ pounds chicken breast, cut into 1-inch cubes
- 1 orange
- ¼ cup finely chopped parsley
- ½ cup pitted black olives (try Moroccan oil-cured or Greek Kalamata)
- ¼ teaspoon red pepper flakes
Instructions:
Orange Olive Chicken is a case of wildly different flavors coming together in perfect harmony.
- Whisk together paprika, garlic, olive oil and vinegar.
- Lightly salt the chicken. Pour half of the vinaigrette over the chicken. Cook the chicken under a broiler on high for 10-12 minutes until done.
- While the chicken is cooking, peel the orange, trimming away as much white pulp as possible. Cut each orange wedge in half or into thirds.
- In a serving bowl, combine the orange pieces, parsley, olives and red pepper flakes. Add the cooked chicken and drizzle remaining vinaigrette on top. T oss gently to blend. Serve cold or at room temperature.