Orange Ginger Chicken *Gluten-Free Wheat-Free*

Orange Ginger Chicken is so simple to make, gluten free and loaded with protein! This Orange Ginger Chicken is so much better than what you will get at an restaurant or takeout.

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This  recipe was originally from my first cookbook, The Everything Wheat-Free Diet Cookbook on page 123 under "Orange Ginger Salmon".  I don't eat salmon so I thought I'd mix it up and make it with chicken. I am SO happy I did because it was fantastic.  I had to alter the instructions a bit because chicken cooks differently than salmon but it was still ridiculously simple.

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This  recipe was originally from my first cookbook, The Everything Wheat-Free Diet Cookbook on page 123 under "Orange Ginger Salmon".  I don't eat salmon so I thought I'd mix it up and make it with chicken. I am SO happy I did because it was fantastic.  I had to alter the instructions a bit because chicken cooks differently than salmon but it was still ridiculously simple.

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Orange Ginger Chicken

Simple to make, gluten free and loaded with protein Orange Ginger Chicken.

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Course: chicken, dinner, Main Course, main dish

Cuisine: American

Diet: Gluten Free

Prep Time: 35 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 1 hour hour

Servings: 6 servings

Calories: 199kcal

Author: Lauren Kelly

Ingredients

• ▢ ¾ cup orange juice
• ▢ 1 tablespoon honey
• ▢ 1 teaspoon wheat-free soy sauce
• ▢ 2 teaspoons balsamic vinegar
• ▢ 1 teaspoon finely chopped fresh gingerroot
• ▢ 2 pounds boneless skinless organic chicken breasts
• ▢ Salt and ground black pepper to taste

Instructions

• Preheat the oven to 350 degrees.
• Place all the ingredients in a medium bowl and mix well. Pour into resealable plastic bag.
• Add chicken breasts and shake to combine. Marinate for 30 minutes.
• Put chicken into non-stick baking dish and pour remaining marinade on top and place into preheated oven. Season with salt and pepper if desired.
• Bake for 25-30 minutes (depending on thickness of chicken breast) until no longer pink inside and cooked through. Serve immediately.

Notes

To store in the refrigerator: Place in airtight container for up to 5 days.

To store in the freezer: Place in airtight container for up to 3 months.

Nutrition

Calories: 199kcal | Carbohydrates: 7g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 232mg | Potassium: 629mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 107IU | Vitamin C: 17mg | Calcium: 12mg | Iron: 1mg

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I hope you like this recipe as much as we do!  If you like this, I bet you will like the other 299 recipes in my book :).  You can find it in all major bookstores like Amazon and Barnes & Noble.  Oh, and since we talking about cookbooks (great segway) I have a NEW cookbook coming out very soon! The Greek Yogurt Cookbook is releasing this November and is available for pre-sale now.  I can't even tell you how insanely excited I am for this book to come out!!