Who doesn’t love a one-pan meal? I seriously make everything possible in one pan or pot, and roasting some kind of meat or poultry with veggies in the oven is my very way to cook. It’s quick, easy, less messy, and almost always delicious.
This recipe fits all of the requirements of a simple one-pan meal, plus it will fit in perfectly with your Whole30 or Paleo lifestyle. Not eating Whole30 or Paleo? No worries. You’ll still love it and so will your family!
One Pan Garlic Orange Chicken with Brussels Sprouts and Potatoes
Ingredients
- Juice of one orange (about 3/4 cup)
- 2 dates
- 3 cloves garlic
- 1/4 cup olive oil
- 25 Brussels sprouts (4-4.5 cups halved)
- 1.5 lbs mini potatoes
- 1 tablespoons olive oil
- 1 teaspoon sea salt
- 2 boneless chicken breasts
Directions
Pre heat the oven to 350 degrees.
In a blender, add the first four ingredients and let sit for 5-10 minutes for dates to soften. Then, blend until smooth.
Cut the stem of the Brussels sprouts and slice them in half. Place them in a large bowl and pour half of the juice mixture over top of them. Toss to combine.
Place the chicken breasts into a bag with the remaining juice mixture.
Slice the mini potatoes in half and toss in the olive oil and sea salt.
Line a baking tray with tinfoil and place the potatoes and Brussels sprouts. Leave room in the middle for the chicken.
Pour the chicken mixture into the center of the pan.
Bake in the oven for twenty minutes, flip and continue to cook for another 15 or until chicken is cooked through.
Remove from oven and let sit for 3-5 minutes.
Serves four
Note: I use half a chicken breast per person. If you prefer more, use four chicken breasts for the recipe.
You might also enjoy:
- Easy Instant Pot Salsa Chicken Over Cauliflower Rice (Paleo, Whole30)
- Spicy Turkey Meatballs over Spaghetti Squash (Paleo, Whole30, Keto)
- Pot Roast for Instant Pot (Paleo, Whole30)
- Juice of one orange (about ¾ cup)
- 2 dates
- 3 cloves garlic
- ¼ cup olive oil
- 25 Brussels sprouts (4-4.5 cups halved)
- 1.5 lbs mini potatoes
- 1 tablespoons olive oil
- 1 teaspoon sea salt
- 2 boneless chicken breasts
- Pre heat the oven to 350 degrees.
- In a blender, add the first four ingredients and let sit for 5-10 minutes for dates to soften. Then, blend until smooth.
- Cut the stem of the Brussels sprouts and slice them in half. Place them in a large bowl and pour half of the juice mixture over top of them. Toss to combine.
- Place the chicken breasts into a bag with the remaining juice mixture.
- Slice the mini potatoes in half and toss in the olive oil and sea salt.
- Line a baking tray with tinfoil and place the potatoes and Brussels sprouts. Leave room in the middle for the chicken.
- Pour the chicken mixture into the center of the pan.
- Bake in the oven for twenty minutes, flip and continue to cook for another 15 or until chicken is cooked through.
- Remove from oven and let sit for 3-5 minutes.
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