Sunday, October 30, 2016

6-Ingredient Orange Rosemary Roasted Chicken Breasts

Chicken Breasts are roasted in a fall inspired citrus and herb marinade that is simple to prepare and a dish your entire family will love.

I absolutely love fall and all the flavors that come with it! The orange and rosemary in this dish combine beautifully with the warming spice of clove and splash of balsamic vinegar provides a balance of flavors.

6-Ingredient Orange Rosemary Roasted Chicken Breasts


2 pounds boneless skinless chicken breasts
Zest and juice of 1/2 an orange
2 Tbsp avocado oil + additional for greasing baking dish
1/2 tsp balsamic vinegar
1/2 tsp ground clove
1/4 tsp sea salt + additional for sprinkling
1 sprig rosemary, chopped


1. Place chicken breasts in a large ziplock bag and add remaining ingredients. Seal the bag and massage the bag to incorporate the marinade into the chicken. Marinade for at least 4 hours up to 12 hours.
2. Once chicken is marinated, preheat the oven to 400 degrees. Lightly grease a baking dish with avocado oil.
3. Remove the chicken from the bag and place in the baking dish. Pour the remaining marinade over the chicken.
4. Bake for 30-40 minutes (depending on the size of your chicken), until cooked through and the juices run clear.

This dish is a fall twist on my favorite roasted lemon chicken breasts (I'll have to share that with you soon!) This is also one of my favorite dishes to meal prep for the week. Make this a meal with some roasted sweet potatoes and simple green salad, then enjoy leftovers throughout the week! This chicken is perfect repurposed in a healthy salad for lunch the next day.

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