Orange Chicken

Orange Chicken – A Healthy Quick Dinner Recipe For Busy Families

Our days seem to be becoming busier, and it’s frequently difficult to get a healthy and fast supper meal on the table at a reasonable hour. Family meals are a crucial part of the day, and it’s worth preparing ahead to ensure you have a nutritious fast dinner dish on hand. Finding nutritious dishes that are fast and simple to prepare may be difficult, but with a little forethought, making supper can be a breeze.

Plan out a week’s worth of dinners ahead of time and shop with a list. This will save you money on impulsive purchases and provide you with a simple meal plan for every night of the week. While organizing, take into consideration any regular weekly activities, such as little leagues or dancing classes. On these occasions, a crock pot dinner or a made-ahead entrée is ideal.

This is a nutritious fast supper dish that’s easy to make and cooks in 15 minutes in the oven while you make a package of rice pilaf and green vegetables. This healthy fast supper dish will help you solve tonight’s dinner dilemma while also providing you with a winning entrée appropriate for a business dinner. It can also be cut in half or doubled to make the desired number of servings, and it only requires one bowl and one baking dish, making cleanup a breeze.

If you like dark meat, you may use chicken thighs and legs for this dish, but the cooking time would need to be adjusted correspondingly.

Orange Chicken Dinner that is Quick and Easy 4 chicken breast halves, peeled and boned

2 tbsp. melted butter or margarine

a half teaspoon paprika

1/4 cup finely diced onion

1 teaspoon sea salt

1/4 teaspoon crumbled dry rosemary

a pinch of black pepper

1 cup of orange juice

1 orange rind, grated

  1. Preheat the oven to 350 degrees F.
  2. Place the chicken breasts in a 13x9x2 baking dish and set aside.
  3. Drizzle the melted butter over the chicken and sprinkle with paprika.
  4. Pour the rest of the ingredients over the chicken.
  5. Bake for 15 minutes, or until fork tender, basting often with pan juices.

Serve with wild rice pilaf, green beans, or a salad as a side dish.

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