Orange-Glazed Chicken
with Roasted Brussels Sprouts and Sweet Potatoes
Love orange chicken? Then you’ll adore our fresh take on the tried-and-true takeout classic. To get it just right, we knew it had to be all about the sauce. Luckily, ours has a secret weapon: fresh Cara Cara oranges. This pink-hued citrus lends a perfectly sweet-and-sour note to the addicting glaze. On the side, there’s a heap of roasted Brussels sprouts and spiced sweet potatoes (i.e. more delicious things to dip in the sauce). Skip the takeout joint and find out how easy (and tasty) it is to whip up this dish in your very own kitchen!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit
Sweet Potatoes
16 ounce
Brussels Sprouts
4 unit
Scallions
24 ounce
Chicken Breasts
2 unit
Cara Cara Orange
1 tablespoon
Southwest Spice Blend
2 unit
Chicken Stock Concentrate
1 teaspoon
Chili Flakes
Not included in your delivery
2 tablespoon
Vegetable Oil
2 teaspoon
Sugar
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust racks to top and bottom positions, place a baking sheet on each rack, and preheat oven to 425 degrees. Wash and dry all produce. Dice sweet potatoes into ½-inch pieces (no need to peel). Trim and halve Brussels sprouts. Trim and thinly slice scallions, separating whites from greens. Peel one orange and cut into segments. Halve remaining orange; squeeze juice into a medium bowl.
Remove preheated baking sheets from oven. Toss sweet potatoes on one baking sheet with a large drizzle of oil, half the Southwest Spice (use the rest as you like), salt, and pepper. Toss Brussels sprouts on second baking sheet with another large drizzle of oil, salt, and pepper. Roast sweet potatoes on top rack and Brussels sprouts on bottom rack until lightly browned, about 15 minutes.
Meanwhile, pat chicken dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned but not cooked through, 3-4 minutes per side. Turn off heat; remove chicken from pan and set aside. Wipe out pan.
Once Brussels sprouts have roasted 15 minutes, remove baking sheet from oven. (Leave sweet potatoes in oven.) Add chicken to baking sheet with Brussels sprouts, return to oven, and roast until chicken is cooked through and veggies are tender, about 10 minutes. Transfer chicken to a plate and let rest 3-5 minutes.
Once Brussels sprouts have roasted 15 minutes, remove baking sheet from oven. (Leave sweet potatoes in oven.) Add chicken to baking sheet with Brussels sprouts, return to oven, and roast until chicken is cooked through and veggies are tender, about 10 minutes. Transfer chicken to a plate and let rest 3-5 minutes. Melt 2 TBSP butter in pan used to brown chicken over medium heat. Add scallion whites; cook 1 minute. Stir in orange juice, stock concentrates, 3 TBSP water, and 2 tsp sugar. Bring to a simmer and cook until thickened, 3-4 minutes. Reduce heat to low and stir in 1 TBSP butter, orange segments, and any resting juices from chicken. Season with salt and pepper.
Divide roasted veggies and chicken between plates. Top chicken with sauce. Garnish with scallion greens and chili flakes (to taste).
