Baked Orange Chicken with Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Orange Chicken with Broccoli

YOUR SOLIN GENERATED RECIPE

Baked Orange Chicken with Broccoli

Tender chicken breast and crisp broccoli florets baked in a vibrant, citrusy orange glaze that perfectly balances sweet and savory notes.

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NUTRITION

456kcal
Protein
51.1g
Fat
11.3g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 cups Broccoli florets

0.25 cup Cooked brown rice

2 tbsp Fresh orange juice

1 tbsp Tamari

1 tsp Honey

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp Arrowroot powder

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

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PREPARATION

  • 1

    Preheat oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together orange juice, tamari, honey, toasted sesame oil, rice vinegar, arrowroot powder, ginger, and garlic until smooth.

  • 3

    Place the cubed chicken breast and broccoli florets in a large mixing bowl and season with sea salt and black pepper.

  • 4

    Pour half of the orange glaze over the chicken and broccoli, tossing well to ensure every piece is evenly coated.

  • 5

    Spread the mixture in a single layer on the prepared baking sheet, ensuring space between pieces for even roasting.

  • 6

    Bake for 15-18 minutes, or until the chicken is cooked through and the broccoli is tender-crisp with slightly charred edges.

  • 7

    While baking, simmer the remaining sauce in a small saucepan over low heat for 2-3 minutes until thickened.

  • 8

    Serve the baked chicken and broccoli over the warm brown rice, drizzled with the thickened sauce and garnished with fresh green onions.

Baked Orange Chicken with Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Orange Chicken with Broccoli

YOUR SOLIN GENERATED RECIPE

Baked Orange Chicken with Broccoli

Tender chicken breast and crisp broccoli florets baked in a vibrant, citrusy orange glaze that perfectly balances sweet and savory notes.

NUTRITION

456kcal
Protein
51.1g
Fat
11.3g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 cups Broccoli florets

0.25 cup Cooked brown rice

2 tbsp Fresh orange juice

1 tbsp Tamari

1 tsp Honey

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp Arrowroot powder

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

  • 1

    Preheat oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together orange juice, tamari, honey, toasted sesame oil, rice vinegar, arrowroot powder, ginger, and garlic until smooth.

  • 3

    Place the cubed chicken breast and broccoli florets in a large mixing bowl and season with sea salt and black pepper.

  • 4

    Pour half of the orange glaze over the chicken and broccoli, tossing well to ensure every piece is evenly coated.

  • 5

    Spread the mixture in a single layer on the prepared baking sheet, ensuring space between pieces for even roasting.

  • 6

    Bake for 15-18 minutes, or until the chicken is cooked through and the broccoli is tender-crisp with slightly charred edges.

  • 7

    While baking, simmer the remaining sauce in a small saucepan over low heat for 2-3 minutes until thickened.

  • 8

    Serve the baked chicken and broccoli over the warm brown rice, drizzled with the thickened sauce and garnished with fresh green onions.