Baked Orange Chicken with Roasted Vegetables
This baked orange chicken with roasted vegetables comes together on sheet pans. A simple weeknight meal everyone wil love
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Ingredients
For the baked orange chicken:
- ⅓ cup olive oil
- 1 orange, zested
- 1 orange, juiced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 boneless skinless chicken breasts, about 1.5lbs
For the roasted vegetables:
- 1 small butternut squash, peeled and cubed
- 16 ounce bag Brussels sprouts halved
- 2 medium beets, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 16 ounce bag Spring Salad mix, arugula, spinach, Butter lettuce, etc.
- Vinaigrette, for serving
Instructions
Marinate:
- Make the orange marinade and pour it inside a large zip bag or airtight container. Place the chicken breasts inside, seal, and marinade for 20 minutes to 4 hours.
Prep:
- Position one oven rack on the middle shelf and another directly below it. Preheat the oven to 375F. Line two baking sheets with parchment paper.
- Place the chicken breasts on a parchment-lined baking sheet and discard the marinade.
- On the other parchment-lined baking sheet, place the butternut squash, Brussels sprouts, and beets. Drizzle the veggies with olive oil and season with salt, pepper, and garlic powder. Toss the veggies to combine, or keep them in separate rows.
Bake:
- Place the chicken on the top rack of the oven and the veggies on the bottom rack. Bake for 35-40 minutes, until the chicken's internal temperature at its thickest part, reaches 165F and the veggies are fork-tender. Remove from oven.
Serve:
- Assemble roasted vegetable salad by making a bed of salad greens, topping with roasted vegetables, and baked chicken breasts. Give everything a light drizzle with your favorite vinaigrette.
Nutrition
Serving: 1 serving | Calories: 426kcal | Carbohydrates: 31g | Protein: 44g | Fat: 15g | Saturated Fat: 2.5g | Cholesterol: 124mg | Sodium: 720mg | Fiber: 8g | Sugar: 10g
