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RECIPE
13 INGREDIENTS5 STEPS2HR

Cast-Iron Baked Orange Chicken with Veggies

3.0
1 Ratings
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Delicious moist chicken breast served along with green and root veggies for a delicious, low-effort, and healthy dinner.
2HR
Total Time
1HR 30MIN
Active Time

Cooking with Tovia

Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2 Tbsp
Chicken Base
or Chicken Bouillon
1 1/2 Tbsp
1/4 cup
or Citrus juice of choice
3 Tbsp
3
washed and thinly sliced
1
Large  Onion
thinly sliced
3
peeled and julienned
2 1/4 cups
String Beans
to taste
for garnish
to taste
Salt and Pepper

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Nutrition Per Serving

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CALORIES
474
FAT
11.8 g
PROTEIN
19.5 g
CARBS
77.0 g

Cooking Instructions

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Step 1
In a large bowl, place the Boneless, Skinless Chicken Breast (2). Season with Ground Black Pepper (1/2 teaspoon), Chicken Base (2 tablespoon), Paprika (1 1/2 tablespoon), Dried Oregano (1 tablespoon) and pour the Orange Juice (1/4 cup). Mix thoroughly. Cover and let it marinate for 30 minutes to an hour.
Step 2
Preheat your oven to 375 degrees F (190 degrees C).
Step 3
Heat up a large skillet with Butter (3 tablespoon) and place the Russet Potato (3). Season with Salt and Pepper (to taste). Add Onion (1) and Carrot (3). Place the chicken breast on top and drizzle the marinade over the top and add a few more onions.
Step 4
Place the skillet in the oven and reduce the temperature to 350 degrees F (176 degrees C). Bake in the oven for 1 hour and 20 minutes. Add in the String Beans (10 ounce) around 50 minutes into the baking process. Season with Salt and Pepper (to taste) before placing back into the oven.
Step 5
Remove from the oven. Slice the chicken breast, garnish Fresh Parsley (to taste), and serve with the vegetables.

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Nutrition Per Serving
Calories
474
% Daily Value*
Fat
11.8 g
15%
Saturated Fat
6.1 g
30%
Trans Fat
0.0 g
--
Cholesterol
49.1 mg
16%
Carbohydrates
77.0 g
28%
Fiber
9.1 g
32%
Sugars
9.9 g
--
Protein
19.5 g
39%
Sodium
921.6 mg
40%
Vitamin D
--
--
Calcium
113.1 mg
9%
Iron
4.9 mg
27%
Potassium
1731.1 mg
37%
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