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Orange Chicken with Brussels Sprouts and Cranberry Sauce

Orange Chicken with Brussels Sprouts and Cranberry Sauce

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Description

A lectin-free feast that only takes two sheet pans and 30 minutes

Ingredients

FOR THE CHICKEN

  • 4 boneless chicken thighs (from pasture-raised chicken)
  • A mix of poultry spices (feel free to use whatever you have on hand and be generous)
  • Himalayan pink salt + sea salt + fresh ground pepper (be generous)
  • Few tbsps orange juice and few orange wedges
  • avocado oil

FOR THE BRUSSELS SPROUTS

  • about 1lbs brussels sprouts, halved
  • salt and pepper
  • avocado oil

FOR THE CRANBERRY SAUCE

  • About 5oz fresh cranberries (or use more if you want to freeze it or use it later, I made 12 oz)
  • Monk fruit sweetener to your taste (I only used 1 tbsp for this quantity)
  • Zest of one orange
  • about 2 tbsp fresh orange juice
  • about 1/4 cup water (or add more if it’s getting too thick)

Instructions

  1. Preheat your oven to 375F.
  2. FOR THE CHICKEN: Pat dry your chicken thighs and season them generously with your spices, salt and pepper, orange juice, orange wedges and avocado oil. Marinate for 30 minutes. Cook for 20 minutes (plus 5 more minutes broiled, they’ll cook at the same time as the Brussels sprouts. 
  3. FOR THE BRUSSELS SPROUTS: Cut them in half and add them to your sheet pan with salt, pepper and avocado oil.
  4. When the chicken is marinated and added to the sheet pan put both pans in the oven. Time for 20 minutes. When the 20 minutes are done, turn your oven to boil on 420F and cook both chicken and sprouts for 5 more minutes. 
  5. FOR THE CRANBERRY SAUCE: Add the washed, fresh cranberries to a big saucepan. Add the rest of the ingredients and cook for about 15-20 minutes, until the cranberries are popped and the sauce forms. If it’s too thick you can add more water or orange juice. You can taste and see if you want to add more sweeteners, but keep in mind that the sourness of the sauce will balance out the chicken and Brussels sprouts. 
  6. TO SERVE: Add some of the cranberry sauce first on a plate. Add the chicken and Brussels sprouts on top, and serve warm. 

Notes

Adjust quantities for your needs. I would make a bigger quantity of cranberry sauce in advance, it will last about a week in the fridge and a couple of months in the freezer. The chicken is also super yummy the second day, I actually sliced one piece and added it to a stir fry, with some of the leftover Brussels sprouts. You can also add it to a salad. 

Find it online: https://creativeinmykitchen.com/orange-chicken-with-brussel-sprouts-and-cranberry-sauce/