Roasted Orange Chicken and Glazed Vegetables

  • 2 navel oranges, halved
  • 4 medium carrots, peeled and cut into 1 1/2-inch pieces
  • 3 small parsnips, peeled and cut into 1 1/2-inch pieces
  • 4 6 ounces boneless, skinless chicken breasts
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons ground coriander
  • 1 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 1 teaspoon Dijon mustard
  • 2 cups mixed salad greens
  • 1 tablespoon honey
  • 1 tablespoon chopped tarragon
  1. Preheat the oven to 425 degrees . Cut 3 orange halves into 1/4-inch slices and place on rimmed baking sheet with carrots, parsnips and chicken. Drizzle with 1 tablespoon oil and toss to coat. Rub chicken with coriander and arrange in a single layer surrounded by oranges and vegetables; season with 1/2 teaspoon each salt and pepper. Roast until chicken is cooked through and vegetables are tender, about 25 minutes.
  2. Meanwhile, juice remaining orange half into 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.

Notes: More vegetables, pre-cook them a little, dressing isn’t great.