Roasted Orange Chicken & Glazed Vegetables

Baked and grilled chicken is a staple of just about any healthy eating plan (unless you don’t like chicken or you are a vegetarian). If that’s the case, look away!

But if you’re interested in a delicious, quick and easy healthy meal, look no further.

This one is bursting with citrus flavor and loaded with veggies, so you can get closer to your 5-6 servings per day.

And at just 361 calories a serving, it’s a winner!

From Fitness Magazine

Makes 4 servings, prep time: 5 minutes, total time: 30 minutes

Ingredients

• 2 navel oranges, halved
• 4 medium carrots, peeled and cut into 1 ½-in pieces
• 3 small parsnips, peeled and cut into 1 ½-in pieces
• 6-oz boneless, skinless chicken breasts
• 2 tbsp extra-virgin olive oil
• 2 tsp ground coriander
• 1 tsp kosher salt
• ¾ tsp black pepper
• 1 tsp Dijon mustard
• 2 cups mixed salad greens
• 1 tbsp honey
• 1 tbsp chapped tarragon

Directions

1. Preheat oven to 425 degrees. Cut three orange halves into ¼-inch-thick slices and place on a rimmed baking sheet with carrots, parsnips and chicken. Drizzle with 1 tbsp oil and toss to coat. Rub chicken with coriander and arrange in a single layer, surrounded by oranges and vegetables; season with ½ tsp each of salt and pepper. Roast until chicken is cooked through and vegetables are tender—about 25 minutes.
2. Meanwhile, juice remaining orange half into a large bowl and whisk with mustard and remaining oil; salt and pepper. Add greens to bowl and toss to coat.
3. Transfer chicken to a cutting board. Drizzle honey over vegetables and sprinkle with tarragon; stir to combine. Slice chicken breasts and serve with salad and vegetables.

Nutrition Facts

Per serving: 361 calories, 38g protein, 27g carbohydrates, 11g fat (1.9g saturated), 5g fiber, 855mg sodium.