For the last couple of years I have bounced back and forth from eating meat to no eating meat, for the past couple of months I have technically been eating a pescitarian diet. Personally I just feel my best when I don’t eat meat, I still consume some dairy products like mozzarella cheese. The Italian in me just cant let it go! I have switched to unsweetened almond milk in my coffee and baking and actually really love it! Occasionally I will have yogurt but other than that its mostly fish, veggies, and grains. That being said, it doesn’t mean that I don’t still cook for the rest of my family and I really don’t see my husband going veg anytime soon! One of his fave meals is orange chicken like the kind that is deep fried, sweet but still kind of sour, you know fattening and delicious. So we were in the town over the other weekend with our friends and went to a shop where they specialize in flavor infused olive oils. They were all really good and decided on garlic and tangerine. So my husband asked me to come up with an orange chicken that was healthier than the kind you would find in a restaurant. So this is what I came up with, I obviously didn’t eat the chicken but I had the same marinade on my salmon and it was delic!
1 lb Boneless Skinless Chicken Breast
3T Tangerine infused Extra Virgin Olive Oil
2T Orange Marmalade
2T Spicy Brown Mustard (or to taste)
1/4 T Honey
Salt & Pepper to taste
1 Large Orange zested
1 Large Orange Juiced
*Let the chicken maranade for as long as you can, ours sat for about 2 hours in the fridge. Bake at 350 degrees for about 35 mins depending on how thick your chicken is cut or you could throw it on the grill
My husband absolutely loved how it turned out and said that it was light and fresh perfect for a hot North Carolina night! I served the chicken with brown rice and broccoli. Depending on how you like to eat your rice you could double the recipe and save some of the marinade to put on the chicken after it comes out of the oven and mix it over the rice.