Marinated Chicken Breast in Orange Juice with Pistachios Recipe

In just this one recipe from The Mamma Mia! Diet, you can combine all the health benefits of a wide variety of foods. Chicken breast is a very lean meat, rich in protein, that helps you get the best fitness and sports results.

Oranges are loaded with vitamin C, a potent antioxidant which helps control inflammatory diseases. It’s also packed with pectin, which has been linked to cholesterol and diabetes control. Sicilian blood oranges contain antioxidant red compounds—anthocyanins—which are present in many fruits, but which are uncommon in citrus fruit, making these oranges very special! Pistachios are a good source of main nutrients.


Marinated Chicken Breast in Orange Juice with Pistachios
Total preparation time: 15 minutes + 30 minutes marinating
Cooking time: 10 minutes
Yield: 2 servings

10 oz (280 g) chicken breast, sliced
2 medium blood or Navel oranges + 1 orange, finely sliced, for garnish
2 tablespoons toasted granola pistachios + some whole pistachios for garnish
Salt and freshly ground pepper, to taste

1. In a nonstick pan, toast granola pistachios over medium heat. Stir often, making sure not to let it burn. Cool and set aside.
2. Squeeze orange and place chicken in a glass container. Pour on orange juice, cover with plastic wrap, and store in the refrigerator for 30 minutes.
3. Heat a nonstick pan to medium. Pour in chicken with orange juice and cook until juice glazes. While cooking, add salt and pepper to taste.
4. Decorate a serving plate with orange slices, arrange chicken as desired, and add granola pistachios on top (with some whole pistachios, too). Serve warm with steamed basmati rice (1 serving is equal to about ¼ cup or 45 g) and sautéed vegetables on the side.

Related: Mamma Mia! Pasta Salad Recipe


Paola Lovisetti Scamihorn is an Italian pharmacist, researcher and food writer. Cooking, eating healthy food and staying active have always been her life-long passions. She has a cooking blog “Passion and Cooking,” and contributes to several international magazines. She has previously published in Italy Love is Eating, focusing on Italian culinary culture.

Paola Palestini is a biochemistry professor at the Medical School of the University Milano-Bicocca, Italy. Recently, Paola has been actively involved in the promotion of the principles of a healthy diet through conferences and in collaboration with several magazines. She is the author of seventy-six scientific articles published in international journals.

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