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Orange-Hoisin Glazed Roasted Chicken & Vegetables

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The chicken breasts came out juicy, tender and tasty. Sweet, sour and salty orange marmalade - hoisin glaze added a layer of great flavor. Sugar snap peas and carrots were a perfect side dish that went deliciously well with the chicken.










Amount Measure Ingredient Features
4 chicken breasts
½ cup water
2 cups carrots
cut up
2 cups sugar snap peas
¼ cup orange marmalade
2 tablespoons hoisin sauce
1 tablespoon vegetable oil
¼ teaspoon salt


Amount Measure Ingredient Features
4 each chicken breasts
* Camera
118 ml water
473 ml carrots
cut up
473 ml sugar snap peas
* Camera
59 ml orange marmalade
30 ml hoisin sauce
15 ml vegetable oil
1.3 ml salt


Heat oven to 425℉ (220℃). Arrange chicken, skin side up, in ungreased 15x10x1 inch baking pan.

In small bowl, combine all glaze ingredients; mix well. Brush about 2 tablespoons glaze over chicken. Bake for 25 minutes.

Meanwhile, in medium saucepan, bring water to a boil. Add carrots; bring to a boil. Cover; simmer 8 to 10 minutes or until carrots are crisp-tender. Drain. Add carrots and sugar snap peas to baking pan.

Brush chicken and vegetables with remaining glaze. Bake an additional 15 to 20 minutes or until chicken is fork-tender, its juices run clear and vegetables are tender.

* not incl. in nutrient facts Arrow up button



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Nutrition Facts

Serving Size 125g (4.4 oz)
Amount per Serving
Calories 26022% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 397mg 17%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 9%
Sugars g
Protein 55g
Vitamin A 216% Vitamin C 8%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

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