Sunrise Chicken
Elevate your weeknight dinner routine with Sunrise Chicken, a vibrant and flavorful baked dish that combines juicy, tender chicken breasts with the zesty brightness of freshly squeezed orange and lemon juices. A sweet touch of honey balances the tangy citrus glaze, while aromatic garlic, paprika, and cumin add layers of bold, savory flavor. Nestled alongside colorful bell peppers and red onion, this one-pan masterpiece is as visually stunning as it is delicious. Perfectly roasted in the oven, Sunrise Chicken delivers a harmonious blend of sweetness and spice with a hint of smoky caramelization. Garnished with fresh parsley, this dish shines as a centerpiece for your dinner table, pairing beautifully with rice or crusty bread. With just 50 minutes from start to finish, it’s an easy, wholesome, and show-stopping meal to impress your family or guests.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup orange juice (freshly squeezed preferred)
- 2 tablespoons lemon juice
- 3 tablespoons honey
- 3 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium red onion, sliced
- 2 tablespoons fresh parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a large baking dish with 1 tablespoon of olive oil.
In a small bowl, whisk together the orange juice, lemon juice, honey, 2 tablespoons of olive oil, minced garlic, paprika, ground cumin, salt, and black pepper. Set aside.
Place the chicken breasts in the prepared baking dish and pour about half of the citrus glaze over them, brushing to coat evenly. Reserve the remaining glaze for later.
Arrange the sliced red bell peppers, yellow bell peppers, and red onion around the chicken in the baking dish.
Drizzle the vegetables with 1 tablespoon of olive oil and toss gently to coat. Sprinkle a pinch of salt and black pepper over the vegetables.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
About 10 minutes before the chicken is fully cooked, brush the chicken with the reserved citrus glaze and return to the oven to finish baking.
Once done, remove the baking dish from the oven and let the chicken rest for 5 minutes.
Garnish the chicken and vegetables with freshly chopped parsley before serving.
Serve warm with your choice of side dishes, such as fluffy rice or crusty bread, to soak up the citrus glaze.
Nutrition Facts
Calories |
1445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 534 mg | 23% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 61.3 g | ||
| Protein | 219.6 g | 439% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 156 mg | 12% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2316 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
