Sheet Pan Orange Chicken & Brussel Sprouts
Skip the takeout, and make this sheet pan orange chicken & Brussels sprouts recipe in about an hour for a better-for-you meal!
Servings: 4 servings
Calories: 769kcal
Equipment
Ingredients
- 1 cup fresh orange juice approx. 4 oranges
- ¼ cup olive oil or avocado oil
- 2 tablespoon honey
- 1 tablespoon soy sauce or coconut aminos
- ½ tablespoon rice vinegar
- 1 tablespoon ginger grated
- 2 cloves garlic minced
- ⅛ teaspoon sea salt
- 1 ½ lbs chicken thighs I prefer skin on for best results
- 1 lbs brussel sprouts stems and loose leaves removed
- 3 cups brown rice to assemble
- Sesame seeds to garnish
Instructions
- Prepare the sauce. In a bowl, mix together the orange juice, olive oil, honey, soy sauce, rice vinegar, ginger, garlic, and sea salt until well combined. Set aside.1 cup fresh orange juice, ¼ cup olive oil, 2 tablespoon honey, 1 tablespoon soy sauce, ½ tablespoon rice vinegar, 1 tablespoon ginger, 2 cloves garlic, ⅛ teaspoon sea salt
- Season chicken and brussel sprouts. In a bowl or tupperware container, drizzle about ¼ cup of the sauce over the chicken and toss to coat. Place a lid on top and set aside. In a separate bowl, pour 2 tablespoon of the sauce over the brussel sprouts and toss well to coat; set aside.1 ½ lbs chicken thighs, 1 lbs brussel sprouts
- Preheat oven to 400 F. On a baking sheet, place the chicken thighs on one side, upside down, leaving some room in between each. Assemble the brussel sprouts on the other side, cut side down. Bake in the oven for 30 minutes, flipping the chicken over half way through. For a crispy exterior, place the oven on broil for another 2 minutes.
- Prepare the rice. While the chicken is cooking, it is a good time to heat up the rice if it is not already made.3 cups brown rice
- Heat up the sauce. When the chicken has 5 minutes to cook , pour the rest of the sauce in a skillet over medium low heat. Allow the sauce to simmer, stirring occasionally, for 5 minutes until thick. Reduce the heat to low once you reach your desired consistency.
- Assemble. When the chicken is done, place each one upside down in the skillet with the sauce for 30 - 45 seconds before flipping over for another 15 - 30 seconds. This will add a nice layer of sauce to the chicken without overwhelming it. Transfer the chicken to individual bowls with the rice. Add all of the roasted brussel sprouts to the skillet and give them a big stir a few times to soak up the remaining sauce. Divide the brussel sprouts amongst the bowls, garnish with sesame seeds, and enjoy!Sesame seeds
Notes
Storage: Allow the chicken and Brussels sprouts to cool down completely before storing. Store the chicken in a separate container with a lid in the fridge where it will keep for up to 3 days. Store the brussel sprouts in a separate container with a lid in the fridge for up to 3 days. When ready to enjoy, heat the chicken up in the microwave in 30 second increments until warm. For best results toast the brussel sprouts in a toaster oven or air fryer for a few minutes until crispy.
Nutrition
Serving: 1serving | Calories: 769kcal | Carbohydrates: 60g | Protein: 36g | Fat: 44g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 493mg | Potassium: 1005mg | Fiber: 7g | Sugar: 17g | Vitamin A: 1112IU | Vitamin C: 128mg | Calcium: 88mg | Iron: 4mg