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One of my favorite recipes! The combination of paprika and mustard powder really offsets the sweetness of the orange juice. I tend to eyeball when cooking, so if you cook more breasts or use a large pan, make extra sauce to baste with. I’ll frequently use extra glaze when baking just so there’s plenty to pour over rice once it’s done!
Ingredients
- ½ cup orange juice
- ½ cup vegetable oil
- 1 teaspoon grated orange zest
- 1 teaspoon paprika
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 4 skinless, boneless chicken breast halves
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
Step 3
Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 391 | |
| % Daily Value * | |
| Total Fat31g | 39% |
| Saturated Fat5g | 26% |
| Cholesterol67mg | 22% |
| Sodium640mg | 28% |
| Total Carbohydrate4g | 1% |
| Dietary Fiber0g | 1% |
| Total Sugars3g | |
| Protein25g | |
| Vitamin C17mg | 83% |
| Calcium19mg | 1% |
| Iron1mg | 6% |
| Potassium279mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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