Orange-Ginger Chicken w/ Roasted Brussel Sprouts

 

Orange-Ginger Chicken

4 boneless chicken breasts
2 tbsp olive oil
2 cloves garlic, minced
1 cup orange juice
1 orange, peeled and sectioned
2 tbsp minced fresh ginger (I used ginger powder and tasted wonderful!)
1 tsp dried basil
4 tsp lemon or lime (I used 2 of each for fun!)

Season chicken with pepper. In a large fry pan, heat oil over medium heat. Add chicken and cook, turning, until brown all over, about 10 minutes. Add garlic and cook for one minute. Pour orange juice over chicken. Add orange sections, ginger, lemon/lime juice, and basil. Stir well. Cover and simmer for about 30 minutes, until chicken is tender.
Adapted from _365 Ways to Cook Chicken_ by Cheryl Sedaker
Roasted Brussel Sprouts

1 1/2 pounds Brussel sprouts (ends trimmed and yellow leaves removed)
3 tbsp olive oil
1 tsp salt
1/2 tsp freshly ground black pepper

Preheat oven to 400 degrees F.  Place all ingredients in a large resealable plastic bag, seal tightly, and shake to coat.  Pour onto a baking sheet, and place on center rack in oven.  Roast in oven for 30-45 min, shaking pan every 5-7 mins for even browning.  Reduce heat when necessary to prevent burning.  They should be darkest brown, almost black, when done.
Adapted from allrecipes.com by JAQATAC

Comments
Chicken was great.  We didn't let it simmer the whole 30 min, would probably have been even yummier and more citrusy if we had.  Husband loved the Brussel sprouts.  I liked the roasted crispy outside, had a hard time with the squishy inside.  Might try cutting into smaller pieces so they get crispy all over next time.