Shocktop chicken with ginger & orange longrain rice with broccoli-cauliflower medley

You will need:
2-4 chicken breast
1 shocktop beer (blue moon works too)
1 navel orange (juice and zest)
1 cup long grain wild rice (instant works fine)
1/2 cup all purpose flour
Salt and pepper
1/2 broccoli (frozen)
1/2 cauliflower (frozen)
1 teaspoon grated fresh ginger

Marinate chicken an hour or so before cooking.)(this is not critical but will add flavor)
Cover chicken in liquid so all breasts are submerged in beer. Save remainingg beer for cooking.

Zest the bottom of the orange so zest marks do not show

Slice three round wedges from top of orange and set aside
Scoop inside of orange out with spoon and save juice so you have a shell for rice to sit in.

In pot cook rice as directed. Once rice is near being cooked add in juice from orange, grated zest and ginger and cover to cook for a few minutes until juice is cooked into rice. Turn off heat and let stand.

Remove chicken from beer marinade and salt and pepper to taste.

Season flour with salt and pepper and pat light coat onto chicken breast on both sides. Do not dredge just pat lightly.

Add to heated pan with olive oil and let brown on both sides. When chicken is cooked add remainder of beer to pan, sand clear it will bubble and become foamy. Stir constantly until bubbles simmer away.

Add broccoli and cauliflower to pan

Turn heat down and let chicken simmer, flip after a few mintues to ensure beer flavor is on both side of each breast. Cover chicken and veggies until veggies come warm throughout.

Plate chicken with sliced oranges, rice and vegetable medley.