Healthy and Quick One Pan Orange Garlic Chicken Recipe

I’m really excited to share this one pan chicken recipe today. First, I love making chicken for my family. It’s easy to make in different ways, relatively healthy, and it doesn’t have to be expensive. (I try to purchase it on sale and freeze it.) And this Orange Garlic Chicken Recipe is so very good. 

Also? I want a dish that is healthy, and has minimal cleanup. This is everything – one pan, and help from a blender. (I have a Vitamix, which is super simple to clean!) My husband is a big fan of Brussels sprouts, and my kids will eat potatoes plus chicken if it’s cooked well. So this dish has a little something for everyone!

Ingredients:

• Juice of one orange (about 3/4 cup)
• 2 dates
• 3 cloves garlic
• 1/4 cup olive oil
• 25 Brussels sprouts (4-4.5 cups halved)
• 5 lbs mini potatoes
• 1 tablespoons olive oil
• 1 teaspoon sea salt
• 2 large boneless chicken breasts

Directions: 

Pre-heat the oven to 350 degrees. In a blender, add the first four ingredients and let sit for 5-10 minutes for dates to soften. Then, blend until smooth. Cut the stem of the Brussels sprouts and slice them in half. Place the in a large bowl and pour half of the juice mixture over top of them. Toss to combine.

Place the chicken breasts into a bag with the remaining juice mixture. Slice the mini potatoes in half and toss in the olive oil and sea salt. Line a baking tray with tinfoil and place the potatoes and Brussels sprouts. Leave room in the middle for the chicken. Pour the chicken mixture into the center of the pan.

Bake in the oven for twenty minutes, flip and continue to cook for another 15 or until chicken is cooked through. Remove from oven and let sit for 3-5 minutes.

Serves four. If you prefer more than a half of a chicken breast for a serving, use four chicken breasts for this recipe.

 

Yield: 4

One Pan Orange Garlic Chicken Recipe

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Ingredients

• Juice of one orange (about 3/4 cup)
• 2 dates
• 3 cloves garlic
• 1/4 cup olive oil
• 25 Brussels sprouts (4-4.5 cups halved)
• 5 lbs mini potatoes
• 1 tablespoons olive oil
• 1 teaspoon sea salt
• 2 large boneless chicken breasts

Instructions

Pre-heat the oven to 350 degrees. 

In a blender, add the first four ingredients and let sit for 5-10 minutes for dates to soften.

Then, blend until smooth. 

Cut the stem of the Brussels sprouts and slice them in half.

Place the in a large bowl and pour half of the juice mixture over top of them. Toss to combine.

Place the chicken breasts into a bag with the remaining juice mixture. 

Slice the mini potatoes in half and toss in the olive oil and sea salt. 

Line a baking tray with tinfoil and place the potatoes and Brussels sprouts.

Leave room in the middle for the chicken. 

Pour the chicken mixture into the center of the pan.

Bake in the oven for twenty minutes, flip and continue to cook for another 15 or until chicken is cooked through. Remove from oven and let sit for 3-5 minutes.

Serves four. If you prefer more than a half of a chicken breast for a serving, use four chicken breasts for this recipe.

I think this would be great for fall and even on a weeknight, when I have even less time, but want to provide a healthy meal for my family! What are you cooking lately?

ADDITIONAL CHICKEN RECIPES YOU MAY BE INTERESTED IN:

• Weight Watchers-friendly Greek Chicken Sandwiches
• Simple Tomato Juice Baked Chicken
• Lower Carbs Chicken Burrito Bowls
• Slow cooker rotisserie chicken

And, finally, How to pre-cook chicken (and additional chicken recipes)

If you’re looking to purchase meat online, you can get several different bundles on chicken right now at a really great price (and you don’t have to go to the store to do so!) Order individual packages, or a variety of types of chicken and prepare the pre-cooked chicken recipe below to make a variety of meals throughout your week.