Skillet Balsamic Tangelo Chicken

 


Skillet Balsamic Tangelo Chicken

Ingredients

1/4 c. Sunkist Tangelo juice

1/4 c. balsamic vinegar

2 tbsp. honey

1 tbsp. Dijon mustard

2 garlic cloves, minced

Kosher salt

Freshly ground black pepper

4 bone-in skin-on chicken thighs

1 head broccoli, cut into florets

1 Sunkist Tangelo, cut into rounds

1/2 red onion, cut into wedges

2 tbsp. extra-virgin olive oil, divided

Directions

Step 1 Preheat oven to 425°. In a large bowl, whisk together Sunkist Tangelo tangelo juice, balsamic vinegar, honey, mustard, and garlic. Add chicken to bowl and toss to coat. Set aside in refrigerator while prepping fruit and vegetables.

Step 2 In a large bowl, combine broccoli, Sunkist Tangelo slices, and red onion. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss to combine.

Step 3 In a large skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and marinade and sear, skin-side down, 2 minutes. Flip and sear 2 minutes more. Add vegetables and fruit to skillet, then transfer to oven and bake until vegetables are tender and chicken is cooked through, about 20 minutes.

Step 4 Let rest slightly, then garnish with Sunkist Tangelo zest before serving.

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