Martha Stewart Sundays: Garlic-Orange Chicken.

Today for Martha Stewart Sunday, I made a Garlic-Orange Chicken dish over brown rice. It turned out spicy and fantastic! I didn't use a recipe, but just made things up from a combination of things in my fridge... like chicken... and carrots... and orange juice... and I was thrilled at how it came out! The orange juice kept the chicken super moist and tender, and well, I tend to love anything with chili powder.

No picture this week... I forgot.

Ingredients:

2 large boneless, skinless chicken breast, cut into bite-sized pieces
1/2 bag of frozen Bird's Eye Asian Stir-Fry mixed vegetables, thawed and drained of excess liquid (you can sub with 3 cups of whatever variety of frozen/fresh veggies you feel like)
1/2 C. chopped carrots
2 shallots, finely diced
2 garlic cloves, minced
3 tsp. chili powder, divided
2 tsp. ground ginger
3/4 C. orange juice
3 Tbs. lite soy sauce

Directions:

1. Preheat oven to 375 degrees F.
2. Layer vegetables and chopped carrots in a 8x8 square baking dish. Sprinkle 1 teaspoon of chili powder over vegetables.
3. Cube chicken breast into bite sized pieces. Toss chicken pieces in a clean dish with 2 teaspoons of chili powder and 2 teaspoons of ginger to season (more or less to taste, my recipe makes it pretty spicy!), then layer chicken on top of casserole.
4. Pour 3/4 cup of orange juice and 3 tablespoons of soy sauce evenly over casserole dish.
5. Finely dice shallot and mince garlic and sprinkle over casserole dish.
6. Bake for 45 minutes at 375, or until chicken is cooked through and no longer pink in the center.

Divide the chicken and veggies between 3 dishes, and pour remaining orange juice sauce over. I suggest serving over brown rice (not counted in nutrition info). This came out pretty sweet & spicy, so you may want to adjust orange juice or chili powder to taste.

Nutrition info:
Servings per recipe: 3
Calories: 290.0
Total fat: 2.7 g
Cholesterol: 91.3 mg
Sodium: 774.8 mg
Total Carbs: 24.5 g
Dietary Fiber: 3.7 g
Protein: 40.2 g

(Again, I use the recipe calculator on SparkRecipes to calculate the nutritional value of my recipes. I'm obsessed!)