I found this recipe at eatingwell.com. The original recipe called for tofu but neither Ryan or I are big tofu lovers so I used chicken instead. I also changed a couple of other things. It turned out being a tasty and pretty dish :) All the flavors came together nicely. The sauce wasn't very sweet which I think I was expecting so if you wanted to add a little sugar or honey to sweeten it up you could. I asked Ryan as we were eating this last night, "Would you order this again?" He said, "Order? I didn't know we were at a restaurant, but yes I would definitely order this again." So Ryan liked it enough to make it a re-orderable item so if you make this I hope you enjoy and want to re-order it again too :) Also, we ate this over brown rice.
Savory Orange-Roasted Chicken & Asparagus
2 cups chicken cut up into 1/2 cubes
2 low sodium soy sauce, divided
2 tablespoons balsamic vinegar, divided
4 teaspoons extra-virgin olive oil, divided
1 pound asparagus, trimmed and cut into 1-inch pieces
3 teaspoons basil (3 tablespoons if using fresh basil)
1 teaspoon freshly grated orange zest
1/4 cup orange juice
1/4 teaspoon salt
Directions
Start cooking 1 cup brown rice in 2 cups chicken broth about 20 minutes before you start making the recipe so that it is all done at the same time.
Preheat oven to 450°F. Coat a large baking sheet with cooking spray.
Cut chicken into1/2-inch cubes. Whisk 1 teaspoon soy sacue, 1 tablespoon vinegar and 2 teaspoons oil in a large bowl until smooth. Add the chicken; gently toss to coat. Spread the chicken in an even layer on the prepared baking sheet. Roast for 15 minutes. Gently toss asparagus with the tofu. Return to the oven and roast until the chicken is golden brown and the asparagus is tender, 8 to 10 minutes more.
Meanwhile, whisk the remaining 1 teaspoon soy sacue, 1 tablespoon vinegar, 2 teaspoons oil, basil, orange zest and juice, and salt in the large bowl until smooth. Toss the roasted tofu and asparagus with the sauce and serve.
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