Sheet Pan Orange and Ginger Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. Chicken Tenders
1 lg. Broccoli Head, broken into bite sized pieces
1 Red Bell Pepper, seeded and sliced
1 Fresh Orange, cut into wedges for garnish
Marinade:
Juice and zest of 1 orange
1 Tbsp. Coconut Aminos, Braggs Liquid Aminos or Low Sodium Soy Sauce
1 Tbsp. Raw Honey
1 Tbsp. White Wine Vinegar
2-3 Garlic Cloves, freshly minced
1 Tbsp. Sesame, Avocado or Olive Oil
1 nob Ginger, grated
Sea Salt and Pepper, to taste
1 sm. Red Chili, seeded and minced
1 tsp. Chinese 5 Spice*
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Directions: |
Directions:In a small bowl add the marinade ingredients and whisk well to combine. Pour ⅓ of the marinade over the chicken in a large Ziploc bag or a glass bowl, refrigerate for a minimum of 1 hour, overnight is better. When you are ready to cook, preheat oven to 375º and line a baking tray with parchment paper. Place the broccoli and red peppers on the tray the pour over the remaining marinade mixture, and mix together so everything is coated, lay the chicken on top of the veggies. Bake for 20-25 minutes until the chicken is cooked through and golden brown on the sides. |
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Personal
Notes: |
Personal
Notes: * If you can not find Chinese 5 Spice, you can make your own.
1 tsp. Ground Cinnamon
1 tsp. Ground Cloves
1 tsp. Fennel Seed, toasted and ground
1 tsp. Ground Anise Seed
1 tsp. Szechuan Peppercorns, toasted and ground
Mix the spices together and store in an airtight jar.
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