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Orange Chicken with Roasted Vegetables
Chicken breasts soak in fresh orange juice, brown in a skillet, then finish on a tray of roasted carrots, fennel and tomatoes. Olives and basil go on at the end.
- YieldServes 4
- Hands-on30 min
- Total1 h 25 min
- Difficulty
Ingredients
Vegetables
- 3carrots, peeled and chopped
- 1small fennel bulb, trimmed and sliced thin
- 150 gcherry tomatoes
- 3 tbspolive oil, divided
Vegetables
- 3 clovesgarlic, minced
- 2 tspfresh rosemary, finely chopped
- 1 tbsporange zest
- 1 tbspred wine vinegar
Chicken
- 900 gboneless, skinless chicken breasts
- 240 mlorange juice, from about 2 oranges
- 1 tspkosher salt
- ½ tspblack pepper
To serve
- 40 gkalamata olives, chopped
- 2 tbspfresh basil, finely chopped
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