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Orange Glazed Chicken with Carrots & Cauliflower
1 organic orange, peel removed and thinly sliced
2 boneless, skinless organic chicken breast halves
1 teaspoon minced garlic
½ teaspoon thyme
⅓ teaspoon pepper
2 cups Our World Organics Baby Peeled Carrots, cut lengthwise into quarters
1 cup Our World Organics Cauliflower florets
Orange-Balsamic Sauce:
¼ cup orange marmalade
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
½ teaspoon cornstarch
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Directions:
1. Heat oven to 350° F. Arrange orange slices evenly in bottom of 8 or 9-inch square or round baking pan.
2. Arrange chicken breasts over orange slices. Combine minced garlic, thyme, and pepper; rub evenly over chicken breasts.
3. Arrange carrots and cauliflower around chicken. Combine sauce ingredients. Pour evenly over vegetables and chicken.
4. Bake at 350° F for 20 to 30 minutes or until chicken is thoroughly cooked and vegetables are tender. Refrigerate any leftovers.
Yield:
2 servings
Each serving provides 2 cups of fruits & vegetables.
The USDA Dietary Guidelines recommend Americans eat 5 to 6 cups of fruits & vegetables each day.
Nutrition information per serving:
Calories:
363 (12% calories from fat)
Fat:
5 g
Saturated Fat:
1 g
Trans Fat:
0.08 g
Cholesterol:
73 mg
Total Carbohydrate:
50 g
Dietary Fiber:
7 g
Protein:
30 g
Sodium:
357 mg
% Daily Value: Vitamin A 375%, Vitamin C 116%, Calcium 10%, Iron 11%
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