Orange Ginger Chicken Bake Recipe

About this recipe

A flavorful and easy-to-make dinner featuring tender chicken baked with a tangy orange-ginger marinade, served with rice and broccoli for a wholesome meal.

Ingredients

• 500 Ml Tropicana Orange Original 500Ml
• 100 G Jumbo Garlic 100g
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 350G Typically Daylesford Organic Chicken Breasts
• 200G All Things Butter Unsalted Butter
• NaN Godavari Sona Masoori Raw Rice
• 1 Broccoli - 1 Head
• 150 Ml Kikkoman Less Salt Soy Sauce Dispenser, 150Ml
• 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

Instructions

1. 1. In a bowl, combine 1 1/2 cups orange juice, 1/4 cup soy sauce, 4 minced garlic cloves, 1 teaspoon ground ginger, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well to create the marinade.
2. 2. Place 2 chicken breasts in a large resealable plastic bag and pour half of the marinade over them. Seal the bag, turn to coat the chicken, and refrigerate for at least 2 hours or overnight. Cover and refrigerate the remaining marinade.
3. 3. Preheat your oven to 350°F (175°C). Remove the chicken from the marinade and discard the used marinade.
4. 4. In a small skillet over medium heat, melt 1 tablespoon of butter. Sear the chicken breasts for 2 to 3 minutes on each side until lightly browned.
5. 5. In a greased 8-inch square baking dish, combine 1 cup of uncooked rice with the reserved marinade. Place the seared chicken on top of the rice.
6. 6. Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes.
7. 7. Remove the dish from the oven, add 1 cup of frozen broccoli on top of the chicken and rice, re-cover, and bake for an additional 10 to 15 minutes, or until the chicken is cooked through and the juices run clear.
8. 8. Remove from the oven and let rest for 5 minutes before serving. Serve hot and enjoy your delicious orange ginger chicken bake!