Orange Chicken with Roasted Beets and Radishes

  • Preparation 30 MIN
    Cooking 15 MIN
    Marinating 15 MIN
  • Servings 4



  1. With the rack in the top position, preheat the oven to broil. line a baking sheet with foil.
  2. Remove the peel and pith from one of the oranges and cut into segments. Set aside in a bowl until ready to serve.
  3. Zest and juice the remaining orange and transfer the zest and juice into a large bowl. Add the chicken pieces and 1 tbsp (15 ml) of the honey. Marinate for 15 minutes or the time it takes to prepare the vegetables.
  4. Spread the radishes and beets out on the baking sheet. Toss with the remaining 1 tbsp (15 ml) honey and the oil. Season with salt and pepper. Bake for 8 minutes or until the vegetables are cooked but still lightly crunchy, stirring halfway through cooking. Set aside.
  5. Drain the chicken and reserve the marinade. In a large non-stick skillet over medium-high heat, brown half the chicken at a time in 1 tbsp (15 ml) of oil, 3 minutes on each side or until cooked through. Season with salt and pepper. Keep warm.
  6. Deglaze with the marinade. Bring to a boil and let simmer for 3 minutes.
  7. Add the plum wedges, orange segments and feta cheese to the baking sheet with roasted vegetables. Mix well.
  8. Divide the vegetable mixture and chicken among 4 plates. Drizzle with the pan juices.

To help you with this recipe

Chef’s Knife

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

Pour 1 portion

Content % Daily Value
Calories 465  
Total Fat 18 g  
Saturated Fat 6 g  
Sodium (salt) 495 mg  
Carbohydrates 31 g  
Fibre 5 g  
Protein 44 g