Orange Chicken and Veggies |
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Prep Time: 8 Minutes Cook Time: 14 Minutes |
Ready In: 22 Minutes Servings: 6 |
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This recipe comes from the Roping the tastes of Texas cookbook. Ingredients:
1 (6 ounce) can frozen orange juice concentrate (thawed) |
3/4 cup maple syrup |
1 teaspoon canola oil |
3/4 teaspoon curry powder |
1/4 teaspoon cayenne pepper |
6 boneless skinless chicken breasts |
2 sweet red peppers, halved and seeded |
1 green bell pepper, halved and seeded |
3 medium zucchini, halved lengthwise |
1 fresh pineapple, peeled and cut into 1/2 inch slices |
2 medium unpeeled oranges, cut into 1/2 inch slices |
Directions:
1. In a bowl combine the orange juice, syrup, oil, curry& cayenne.
2. Place chicken in a large resealable plastic bag, add half of the marinade.
3. Seal bag and turn to coat.
4. Place the peppers, zucchini, pineapple and oranges in another resealable bag and add remaining marinade.
5. Seal bag and turn to coat.
6. Refrigerate chicken and veggies-fruit for 8 hours or over night.
7. Drain chicken, disgard marinade.
8. Drain veggies and fruit, reserving marinade for basting.
9. Grill the chicken, vegetables and fruits, uncovered over medium heat for 3 mintes on each side, basting with reserved marinade.
10. Continue turning and basting 6-8 minutes longer until chicken juices are clear, vegetable are tender and fruits are golden brown.
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