Orange Marmalade Chicken
Roasted Green Beans and Potatoes
Ingredients
- 1 cup chicken broth
- 3 Tbsp orange marmalade
- 2 Tbsp rice vinegar
- 2 tsp Dijon mustard
- 1 tsp cornstarch
- 2 lb chicken tenderloins
- 2 Tbsp olive oil
Instructions
- Whisk together broth, marmalade, vinegar, Dijon, and cornstarch in a small bowl.
- Season chicken with salt and pepper. Cook chicken in hot oil in a large nonstick skillet over medium heat 5 to 6 minutes per side or until browned; remove from skillet.
- Whisk broth mixture, and add to skillet; bring to a boil, reduce heat, and simmer 1 minute. Return chicken to pan, and cook until sauce is thickened and chicken is done.
Side Dish Ingredients
- 2 lb small red potatoes, cut into chunks
- 3 Tbsp olive oil, divided
- 1 lb green beans, trimmed
Side Dish Instructions
- Preheat oven to 425°F. Toss potatoes with 2 Tbsp oil and salt and pepper to taste; place on a rimmed baking sheet.
- Bake 20 minutes.
- Toss green beans with 1 Tbsp oil, and add to potatoes, spreading in a single layer.
- Bake 5 minutes longer or until potatoes and green beans are tender.
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