SHEET PAN CITRUS TERIYAKI CHICKEN
Maggie Michalczyk, RD
Ingredients
MARINADE
-
1/2
cup freshly squeeze Sunkist<sup>®</sup> Cara Cara orange juice
-
1/2
cup teriyaki sauce
-
1/2
tablespoon orange zest
-
1
teaspoon ground ginger
-
1
teaspoon garlic powder
-
1
tablespoon honey
-
salt to taste
CITRUS TERIYAKI CHICKEN
-
6
chicken tenderloins (6 is ~1 lb)
-
1
red bell pepper, chopped
-
1/3
red onion, sliced
-
1
zucchini, chopped
-
4
ounces broccoli florets
-
4
ounces cauliflower florets
-
1
tablespoon sesame seeds
-
1
Sunkist<sup>®</sup> Cara Cara orange, sliced
Directions
- Preheat oven to 350 degrees F.
- In a separate bowl, combine chicken and vegetables. Pour half of the marinade and toss mixture until evenly coated.
- Spread mixture on baking sheet evenly. Garnish chicken using sliced oranges. Bake in oven for 24 minutes (flip halfway through). Continue cooking until chicken and vegetables are tender.
- Pour remaining marinade over mixture. Top with sesame seeds.
