Citrus Marinated Chicken and Roast Vegetables

Citrus-Marinated Chicken with Roasted Veggies

This is an easy meal full of flavor and nutrients. Adjust the seasonings of the marinade as well as the roasted vegetables to your liking. You can use any other veggies you may have leftover from last week too! The recipes will use 6 items from your basket delivered on January 21.

Ingredients for Marinade Chicken:

• Juice from one Cara Cara orange (1/4 cup)

• Juice from one lemon (3 Tbsp)

• 1/4 cup Extra Virgin Olive Oil

• 2-3 cloves of garlic, minced

• Salt, pepper and dried herbs of your choice

• Add honey if you’d like extra sweetness.

• 1-1.5 lbs. of boneless, skinless chicken breast. Cut into chunks.

  Add chicken to a gallon sized Ziplock bag and pour the marinade on top. Close bag and massage the marinate into the chicken. Place in fridge and let it marinate for at least an hour.

Roasted vegetables

• broccoli, carrots, butternut squash, apples, onions, garlic, etc.

• Olive oil, about 3 tbsp.

• Basil salt, garlic powder, pepper, dried herbs to taste

• Instructions:

• Preheat oven to 400.

• Wash and peel vegetables into chunks and add to a large bowl

• Pour the oil on top of the vegetables and add your seasoning. Mix well, until everything is coated. Add oil and seasonings to your liking.

• Place a piece of parchment paper onto a large sheet pan.

• Drizzle a little bit of oil and spread around the parchment

• Add vegetables and spread out into a single layer.

• Place in oven and roast for 25-30

  As the vegetables are roasting add some oil to a large skillet and cook marinated chicken until golden and fully cooked.
  Pour any remaining marinate from the pan over chicken and place chicken on quinoa if you like. Serve with roasted vegetables. OR you can throw it all on top of a bed of crisp romaine lettuce.

  Let me know if you tried this or changed anything up to make it your own!