Chef Erik’s Sheet Pan Orange Chicken Dinner | Chef Erik Hoover of Cockeye BBQ makes Sheet Pan Orange Chicken Dinner as part of Valley Spotlight’s “Quick Cook” challenge. The goal? Create a family meal for under $25 with ingredients from Grocery Outlet. With simple ingredients, smart shopping and bold flavor, Chef Erik shows how budget-friendly cooking can be hearty and satisfying. Total cost for ingredients at Grocery Outlet: $14.20. Total does not include basic pantry items already on hand. Recipe by Chef Erik Hoover.
Prep time: 10 minutes.
Cook time: 20 minutes.
Servings: 4.
Ingredients
1½-2 pounds chicken tenderloins
3 teaspoons olive oil (separated)
⅓ cup honey
zest of 1 orange
2 teaspoon freshly squeezed orange juice
1-2 garlic cloves, minced
1 inch knob ginger, grated
¼ teaspoon crushed red pepper
¼-½ teaspoon sea salt (to taste)
½ teaspoon pepper
2-3 large broccoli crowns (about 6 cups, chopped)
½ teaspoon garlic powder
Preparation
- Preheat oven to 400°F.
- In a small bowl, whisk together honey, orange juice, orange zest, 1 teaspoon olive oil, ginger, garlic cloves, red pepper, sea salt and pepper. Place chicken in a medium bowl or large Ziplock bag. Pour marinade over top and toss to evenly coat.
- Cut stems from broccoli and break into florets. Toss together 2 tablespoons olive oil, dash of sea salt, ½ teaspoon garlic powder and cracked pepper so that broccoli is coated. Line broccoli evenly on a parchment-lined sheet pan and push to the edges of pan.
- Add chicken to the center of pan and pour remaining marinade over top. *Short on time? Line chicken straight on pan and pour marinade right on top before popping into oven.
- Place in oven and bake for about 15-20 minutes or until chicken reaches 165°F internal temperature. When you remove the pan, some extra liquid may be on it. Blot with a paper towel or pour gently off the side.
- Serve with rice or as desired! I like to add an extra drizzle of honey and a garnish of red pepper when serving.
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