Roasted Orange Chicken and Glazed Vegetables

Ingredients

  • 2 navel oranges, halved
  • 4 medium carrots, peeled and cut into 1 ½-inch pieces
  • 3 small parsnips, peeled and cut into 1 ½-inch pieces
  • 4 6 ounces boneless, skinless chicken breasts
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons ground coriander
  • 1 teaspoon kosher salt
  • + 5 more ingredients
    • ¾ teaspoon black pepper
    • 1 teaspoon Dijon mustard
    • 2 cups mixed salad greens
    • 1 tablespoon honey
    • 1 tablespoon chopped tarragon

1. Preheat the oven to 425 degrees . Cut 3 orange halves into 1/4-inch slices and place on rimmed baking sheet with carrots, parsnips and chicken. Drizzle with 1 tablespoon oil and toss to coat. Rub chicken with coriander and arrange in a single layer surrounded by oranges and vegetables; season ...

View full recipe at SpringPad

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