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Orange-Glazed Chicken

Orange-Glazed Chicken

with Roasted Brussels Sprouts and Sweet Potatoes

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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!

Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit

Sweet Potato

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

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2929 kJ
Calories700 kcal
Fat31 g
Saturated Fat11 g
Carbohydrate62 g
Sugar20 g
Dietary Fiber12 g
Protein43 g
Cholesterol150 mg
Sodium460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Bowl
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide roasted veggies and chicken between plates. Top chicken with sauce. Garnish with scallion greens and chili flakes (to taste).