Sunshine Chicken gets its bright, sweet flavors from cooking with orange juice. The result is a shimmering sensation of savoriness and sugariness, with a little tartness and tang. Served alongside fluffy rice soaked with the same citrus wonder and with a touch of heat from curry powder, Sunshine Chicken makes the evening bright with its wonderful tastes.


  • 2 teaspoons curry powder
  • 1 1/4 teaspoons salt, divided
  • 1/4 teaspoon pepper
  • 6 (5-ounce) chicken breasts, boneless and skinless, halved
  • 1 1/2 cups orange juice
  • 1 cup long-grain rice
  • 3/4 cup water
  • 1 tablespoon brown sugar
  • 1 teaspoon ground mustard
  • fresh parsley, optional, to taste, chopped, for topping


Step 1 –Combine the curry powder, 1/2 teaspoon of the salt, and the pepper.

Step 2 –Rub the seasoning mixture over the chicken.

Step 3 –In a skillet over medium heat on the stovetop, combine the orange juice, the rice, the water, the brown sugar, the mustard, and the remaining salt.

Step 4 –Add the chicken halves to the skillet.

Step 5 –Bring the mixture to a boil.

Step 6 –Reduce the heat and cover the skillet.

Step 7 –Let the mixture simmer until the chicken juices run clear and a meat thermometer inserted into the thickest part reads 165 degrees F.

Step 8 –Remove the skillet from the heat and let it stand, covered, until all the liquid is absorbed, about 5 minutes.

Step 9 –Top with the chopped parsley and serve!