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:

Quickview
371k Calories
41g Protein
11g Total Fat
29g Carbs
54% Health Score
Limit These
Calories
371k
19%

Fat
11g
17%

  Saturated Fat
2g
15%

Carbohydrates
29g
10%

  Sugar
11g
13%

Cholesterol
161mg
54%

Sodium
1005mg
44%

Get Enough Of These
Protein
41g
83%

Vitamin C
256mg
311%

Vitamin K
311µg
297%

Vitamin A
3716IU
74%

Vitamin B6
1mg
73%

Vitamin B3
12mg
62%

Selenium
41µg
60%

Phosphorus
493mg
49%

Manganese
0.83mg
41%

Potassium
1408mg
40%

Folate
160µg
40%

Fiber
8g
35%

Vitamin B2
0.56mg
33%

Vitamin B1
0.48mg
32%

Vitamin B5
2mg
30%

Iron
4mg
26%

Magnesium
99mg
25%

Zinc
3mg
24%

Vitamin E
3mg
23%

Vitamin B12
1µg
19%

Copper
0.3mg
15%

Calcium
109mg
11%

covered percent of daily need
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