Orange and Soy Baked Chicken
INGREDIENTS:
6-8 chicken thighs (can use breast however cooking time might vary)
MARINADE:
1/4 cup soy sauce
1/4 cup honey
Juice of 1 large orange
2 tbsp grated ginger
1 tbsp sesame oil
2 garlic cloves, finely grated
1 bunch broccolini or broccoli, florets cut
Handful of snow peas, ends chopped
1 1/2 cups jasmine rice
6-8 slices of orange
Diced avocado and sesame seeds to top
METHOD:
In a large bowl, add the chicken and marinade ingredients. Mix well to coat the chicken. Cover and place in the fridge for 30 minutes - 1 hour.
Preheat the oven to 200 degrees C. Drain the marinade from the chicken into a small bowl and set aside.
Heat some olive oil in a fry pan and add the chicken. Brown each side for a few minutes before transferring to a baking dish. Add the sliced orange on top of each piece.
In the frypan, add the marinade. Bring to the boil and cook for 5 minutes or until sauce has thickened slightly. Pour over the chicken.
Bake the chicken for 25 minutes. If using breast you will need to adjust the time until chicken is cooked through.
While this cooks, add your rice to a saucepan with a steamer attachment. Cook rice according to packet instructions. Add the veggies into the steamer basket and steam for a few minutes or until cooked how you like it.
Once chicken is cooked, divide the rice between the bowls. Top with chicken, veggies and a good drizzle of the sauce. Top with the diced avocado and a sprinkle of sesame seeds.
GF + DF - serves 6
