Name: Baked Chicken With Carrots, Oranges, and Sweet Potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 4 medium carrots, cut into 2-inch pieces; 2 small sweet potatoes, peeled, cut in half lengthwise, cut into 1-inch slices; 2 medium celery stalks, cut into 1-inch pieces; 1 medium red onion, sliced; 4 (4-oz.) each raw chicken breasts, boneless, skinless; ¼ cup 100-percent orange juice or juice of 2 medium navel oranges; ½ cup water; 2 medium navel oranges, peeled, chopped; 2 fresh rosemary sprigs; Sea salt (or Himalayan salt) and ground black pepper to taste (optional)

This recipe adds a citrus zing and tons of flavor to chicken while keeping it succulent and tender.

Chicken breasts are topped with orange slices, basted with orange juice, and baked with hearty, inexpensive staples like carrots, celery, and sweet potatoes, which also take on the bright citrus flavor.

4.67 from 9 votes

Baked Chicken With Carrots, Oranges, and Sweet Potatoes

This chicken recipe adds a citrus zing that gives white meat tons of flavor while keeping it succulent and tender.

Course dinner, lunch

Keyword chicken

Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Servings 4 servings

Calories 263 kcal

Author BODi

Ingredients

4 medium carrots, cut into 2-inch pieces
2 small sweet potatoes, peeled, cut in half lengthwise, cut into 1-inch slices
2 medium celery stalks, cut into 1-inch pieces
1 medium red onion, sliced
4 (4-oz.) each raw chicken breasts, boneless, skinless
¼ cup 100-percent orange juice or juice of 2 medium navel oranges
½ cup water
2 medium navel oranges, peeled, chopped
2 fresh rosemary sprigs
Sea salt (or Himalayan salt) and ground black pepper to taste (optional)

Instructions

Preheat oven to 350° F.
Place carrots, sweet potatoes, celery, onion, and chicken in large oven-proof roasting pan.
Top with orange juice, water, oranges, rosemary, salt (if desired), and pepper (if desired).
Bake, basting occasionally, for 35 to 45 minutes, or until chicken is no longer pink in the middle and juices run clear.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts

Baked Chicken With Carrots, Oranges, and Sweet Potatoes

Amount Per Serving (1 serving)

Calories 263 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 83mg28%

Sodium 214mg9%

Carbohydrates 30g10%

Fiber 6g25%

Sugar 14g16%

Protein 28g56%

* Percent Daily Values are based on a 2000 calorie diet.

Pro tip:
You can also make this dish in a slow cooker. Layer all ingredients in the slow cooker. Cook for about 4 hours on high, or until chicken is no longer pink in the middle and juices run clear.

Container Equivalents
1 Green
1 Yellow
½ Purple
1 Red

2B Mindset Plate It!
A great lunch option.

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Photos by Kirsten Morningstar