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Orange-Glazed Roast Chicken Breasts with Sweet Potatoes
-
Prep
15
min
-
Total
60
min
-
Ingredients
12
-
Servings
4
Basting Sauce
-
1/4
-
cup orange marmalade
-
2
-
tablespoons orange juice
-
1
-
tablespoon balsamic vinegar
-
1
-
teaspoon dried thyme leaves
-
1/4
-
teaspoon salt
-
1/8
-
teaspoon pepper
Chicken and Vegetables
-
4
-
bone-in skinless chicken breasts
-
2
-
medium dark-orange sweet potatoes, peeled, cut into 1-inch cubes
-
1
-
medium onion, cut into 8 wedges
-
1
-
teaspoon olive oil
-
1/3
-
cup sweetened dried cranberries
-
1/4
-
cup orange juice
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 340
- Calories from Fat
- 45
% Daily Value
- Total Fat
- 5g
- 8%
-
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 75mg
- 25%
- Sodium
- 220mg
- 9%
- Total Carbohydrate
- 46g
- 15%
-
- Dietary Fiber
- 3g
- 12%
- Sugars
- 26g
- Protein
- 28g
- Vitamin A
- 260%
- 260%
- Vitamin C
- 35%
- 35%
- Calcium
- 4%
- 4%
- Iron
- 8%
- 8%
Exchanges:
2 Starch; 1 Fruit; 3 Other Carbohydrate; 3 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Expert Tips
Sweet potatoes are an excellent source of vitamin A and a good source of Vitamin C.
-
1
Heat oven to 375°F. In small saucepan, cook all basting sauce ingredients over low heat 3 to 4 minutes or until marmalade is melted, stirring occasionally.
-
2
In 15x10x1-inch pan, place chicken breasts. Brush with half of basting sauce. In medium bowl, toss potatoes and onion with oil; place around chicken. Bake 25 minutes.
-
3
Meanwhile, in small bowl, soak cranberries in 1/4 cup orange juice.
-
4
Brush chicken again with remaining basting sauce. Stir gently to coat vegetables with pan juices. With slotted spoon, sprinkle cranberries over vegetables; drizzle with juice. Bake 20 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F), and vegetables are tender.