ORANGE CHICKEN AND VEGGIES

Orange Chicken and Veggies image

A mild maple marinade seasons the chicken, vegetables and fruit in this summery supper shared by Violet Klause of Onoway, Alberta.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 can (6 ounces) frozen orange juice concentrate, thawed
3/4 cup maple syrup
4 teaspoons canola oil
3/4 teaspoon curry powder
1/4 teaspoon cayenne pepper
6 boneless skinless chicken breast halves (1-1/2 pounds)
2 medium sweet red peppers, halved and seeded
1 medium green pepper, halved and seeded
3 medium zucchini, halved lengthwise
1 fresh pineapple, peeled and cut into 1/2-inch slices
2 unpeeled medium oranges, cut into 1/2-in slices

Steps:

In a small bowl, combine the orange juice concentrate, syrup, oil, curry and cayenne. Place chicken in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat. Place the peppers, zucchini, pineapple and oranges in another resealable bag; add remaining marinade. Seal bag and turn to coat. Refrigerate chicken and vegetables for 8 hours or overnight, turning occasionally., Drain chicken and discard marinade. Drain vegetables and fruits, reserving marinade for basting. Grill the chicken, vegetables and fruits, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting 6-8 minutes longer or until chicken juices run clear, vegetables are tender and fruits are golden brown.

Nutrition Facts : Calories 320 calories, Fat 5g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 71mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges