Orange-Soy Chicken and Brussels Sprouts Skillet
You can never have too many beverage recipes, so give Orange-Soy Chicken and Brussels Sprouts Skillet a try. This gluten free and dairy free recipe serves 2 and costs $2.91 per serving. One portion of this dish contains around 41g of protein, 11g of fat, and a total of 349 calories. This recipe is liked by 95 foodies and cooks. This recipe from Caras Cravings requires tamari, reduced sodium chicken broth, coconut sugar, and olive oil. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is outstanding. Roasted Brussels Sprouts with Orange and Ginger Soy, Chicken, Kale & Brussels Sprouts Skillet, and Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet are very similar to this recipe.
Servings: 2
Ingredients:
freshly ground black pepper
12oz brussels sprouts, trimmed and quartered lengthwise
1 teaspoon coconut sugar*
1 tablespoon grated fresh ginger
2 cloves of garlic, minced
1 orange, juice (1/4 cup orange juice)
1 1/2 teaspoons olive oil, divided
1/4 cup reduced sodium chicken broth
1/4 teaspoon salt
1 large shallot, minced
3/4 lb boneless, skinless chicken thighs
1 tablespoon reduced sodium soy sauce or wheat-free tamari
Equipment:
oven
frying pan
Cooking instruction summary:
Preheat oven to 400ºF.Heat 1 teaspoon olive oil in an oven-proof skillet over medium-high heat. Sprinkle the chicken thighs with salt and pepper. Place in the skillet and cook for about 3 minutes per side, until lightly browned. Remove the thighs and transfer to a cleanplate. Reduce heat to low. Add remaining ½ teaspoon olive oil to the same skillet. Cook shallots for about 3 minutes, until golden, stirring occasionally. Add garlic and ginger and sauté for 1 more minute.Increase heat to high. Add orange juice,chicken broth, soy sauce or tamari, and coconut sugar. Bring to a boil. Reduce heat to low, and simmer for 3 minutes.Turn off heat. Return the chicken to the skillet, spooning the sauce mixture over the chicken. Scatter the brussels sprouts over the chicken. Transfer the skillet to the oven, and bake for 20 minutes, or until chicken is cooked through and the roasted brussels sprouts are crisp-tender.
Step by step:
1. Preheat oven to 400ºF.
2. Heat 1 teaspoon olive oil in an oven-proof skillet over medium-high heat. Sprinkle the chicken thighs with salt and pepper.
3. Place in the skillet and cook for about 3 minutes per side, until lightly browned.
4. Remove the thighs and transfer to a cleanplate. Reduce heat to low.
5. Add remaining ½ teaspoon olive oil to the same skillet. Cook shallots for about 3 minutes, until golden, stirring occasionally.
6. Add garlic and ginger and sauté for 1 more minute.Increase heat to high.
7. Add orange juice,chicken broth, soy sauce or tamari, and coconut sugar. Bring to a boil. Reduce heat to low, and simmer for 3 minutes.Turn off heat. Return the chicken to the skillet, spooning the sauce mixture over the chicken. Scatter the brussels sprouts over the chicken.
8. Transfer the skillet to the oven, and bake for 20 minutes, or until chicken is cooked through and the roasted brussels sprouts are crisp-tender.
Nutrition Information:
covered percent of daily need
