Ingredients

2 cups Florida Orange Juice
2 teaspoons Florida Orange zest, divided
1/4 cup Soy sauce
1 each Jalapeño, quartered, seeds removed
4 each Chicken breasts, 6-oz. portions
4 cups Popcorn, popped
1 cup Sugar
1/2 cup Heavy cream
1 teaspoon Crushed Aleppo pepper

Instructions

Reduce orange juice to 1 cup. Divide into 2 containers, 3/4 cup and 1/4 cup.
Pour the 3/4-cup reduction into a bowl. Add 1 teaspoon orange zest, soy sauce, jalapeño and chicken breasts. Let marinate for 1 hour in the refrigerator.
Lay the popped popcorn on a parchment paper–lined sheet pan.
Place the sugar in a 2-quart saucepan over low heat until all of it has melted and is caramelizing. When all the sugar has caramelized, add the heavy cream, 1/4 cup reduced orange juice, the remaining zest and the Aleppo pepper; stir for one minute. Drizzle evenly over the popcorn. Allow caramel time to cool and become semi-hard.
Remove the chicken breasts from the marinade and cook on a preheated grill until an internal temperature of 145ºF has been reached.
Place the chicken on a plate and garnish with the citrus popcorn.

Nutrition Facts

6 servings

Serving size(273g)

Amount per serving

Calories440

% Daily Value*

Total Fat 12g18%

Saturated Fat 5g34%

Trans Fat 0g

Cholesterol 119mg40%

Sodium 727mg32%

Total Carbohydrate 49g16%

Dietary Fiber 2g6%

Total Sugars 41g

Protein 35g70%

Vitamin D 0mcg3%

Calcium 35mg3%

Iron 1mg7%

Potassium 801mg23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is sourced from Spoonacular and the USDA. Values are estimates that may vary based on ingredients and preparation methods and may not reflect the most recent updates to these databases.