Strength and Sunshine

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Orange Spice Chicken and Plaintain Chips

by 43 Comments

I usually eat chicken once or twice a week and I was in need of a new variation. I still love my tried and true trio, but since it is Fall, I decided I need a new way to spice things up. Behold, orange spice chicken. The sweetness of the orange is subtle but so delicious and the cinnamon gives it beautiful background note. I am actually cooking this again today because I enjoyed it so much last week! It is the quintessential Autumn chicken recipe.

Orange Spice Chicken

Orange Spice Chicken 2Ingredients:

+ 3 Chicken Breasts

+ 1 Large Orange (zested and juiced)

+ 1 TB Dried Rosemary

+ 1 1/2 Tsp Cinnamon

+ 1 TB Dried Parsley

+ 1 Tsp Onion Powder

Directions:

+ In a large plastic Zip-Lock bag, combine the orange zest and juice, and all the spices. Then trim and clean the chicken and toss those in the bag as well.

+ Get most of the air out as best you can and coast, massage the bag to incorporate the flavors into the chicken. Then place the bag in the fridge for 30 to 60 minutes.

+ Preheat the oven to 350°F. Lightly wipe some EVOO or non-stick spray in a baking dish. Then lay out the chicken and pour the marinade on top. Sprinkle some more Parsley on the Chicken beasts as well to make them look pretty!

+ Next just place the dish in the oven and cook for 45 minutes or until done.

Orange Spice Chicken 1

Orange Spice Chicken 3(Chicken photographs so beautifully right? Haha, no!)

Orange Spice Chicken 4

This was so good! I had the left overs the next day and it was even better! But I think chicken always tastes better the next day once it has had to time sit and absorb all the flavors it was cooked with. P.S. I ate most of mine without ketchup! Shocker I know, but the orange was so perfect by itself I didn’t want to miss out on any flavor.

I think I have an addiction. I can not get enough plantains! It is the most perfect side to anything. Once you master the technique and find exactly how you like them baked, you will be eating them by the dozens I’m warning telling you! I have only ever used them as baked fries or baked chips, but all these plantain breads and pancakes are starting to really spark my appetite, I will have to try these variations soon too, but until then I will just share my tried and true method for baked fries and chips!

Plantain Fries and Chips

Plantain 5Ingredients:

+ 1 Yellowish Plantain (I find that once I let almost all the green disappear the plantain is sweet enough yet not too ripe and cooks best. Like this:Plantain 1

+ The spices: I love plantain fries with Smoked Paprika, that is the best. But I recently have been loving them with a mix of Smoked Paprika and Cinnamon as well. But this time I got really crazy and used just Cinnamon and…Coconut Flakes! (Unsweetened of course!). But you can get creative and use what ever you like.Spices

Directions:

+ Preheat the oven to 390°F.

+ Take your plantain and cut the ends off. Then make a slit all the way down one side and peel back the peel!Plantain 2

+ Nest decide it you want either traditional fry shape or disc/chip shape. This time I chose the chip shape. So slice the plantain up for what ever you chose.Plantain 3

+ Then foil and oil (or non-stick spray) a baking sheet and lay out your plantain pieces. Then just pour on your spices and get your hands messy and toss everything around to coat them up.

Plantain 7 Plantain 4

+ Now just cook them for about 30 to 40 minutes. Flip them half way through. My kitchen smelled so good when these were cooking. Cinnamon and Coconutty goodness!Plantain 6(Perfection!)

I have to admit that I even used a bit of ketchup on these, haha! But not a lot because the coconut and cinnamon was perfect alone.

Remember to link up your recent eats with Jen’s WIAW! My favorite blog link-up, thanks Jen!

So tell me:

Are you a plantain junkie like me? Or have you not hopped on the bandwagon yet? If you haven’t I strongly suggest you do!

Ketchup, yay or nay? I put it on everything and anything!

I have a half-day of school for our monthly teacher in-service, so I am a happy camper today! I hope you have a happy Wednesday too, see you tomorrow!

Comments

  6. dishofdailylife says

    Sounds really good! I love using orange flavor on meats! I’ll definitely have to try this! Thanks for linking up with us at LOBS!

    Reply

  7. Kristin @ Dizzy Busy and Hungry! says

    I have never tried plantains! I will think I am going to have to after seeing how yummy they look here! Pinning this (and putting plantains on my shopping list!)

    I would love for you to come over and link up at Wine’d Down Wednesday if you get a chance. We are partying from now until Friday! Hope to see you there!
    (Just stop by my site and you will see the party, one or two posts down on the home page!)

    Reply

  9. catfoodisgoodforyou says

    I’m totally on the plantain bandwagon! I saw those chips on the Healthy Maven and they’ve been on my mind since then-I think it’s a sign I have to make them now! I like to fry them in a little coconut oil and throw them in yoghurt with tons of cinnamon 🙂

    Reply

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rebecca

Meet Rebecca

Hey there, welcome to Strength and Sunshine! I’m Rebecca and I’m so glad you’re here! This is your go-to destination for delicious, fun, and (mostly) healthy gluten-free and allergy-free recipes, tips & tricks, advice, as well as celiac and food allergy coaching services!

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