Skillet Balsamic Tangelo Chicken
Description
It's springtime and lighter dinners are a must. Make this chicken dinner that's zesty and light with chicken and veggies with tangelos and tangelo juice. Serve with a side of rice or a side salad.
Ingredients
1/4 c. Sunkist Tangelo juice
1/4 c. balsamic vinegar
2 T. honey
1 T. Dijon mustard
2 garlic cloves, minced
Kosher salt, to taste
freshly ground black pepper, to taste
4 bone-in skin-on chicken thighs
1 head broccoli, cut into florets
1 Sunkist Tangelo, cut into rounds
1/2 red onion, cut into wedges
2 T. extra-virgin olive oil, divided
Sunkist Tangelo zest, for garnish
Directions
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Preheat oven to 425 degrees.
In a large bowl, whisk together tangelo juice, balsamic vinegar, honey, mustard and garlic. Add chicken to the bowl; toss to coat. Place in refrigerator while prepping fruit and vegetables.
In a large bowl, combine broccoli, Tangelo slices and red onion wedges; drizzle with 1 T. olive oil; season with salt and pepper; toss to combine.
In a large skillet over medium-high heat, heat remaining T. oil; add chicken and marinade; sear, skin-side down, 2 minutes. Flip over; sear 2 minutes. Add vegetables and fruit to skillet; transfer to oven. Bake until vegetables are tender and chicken is cooked through, about 20 minutes.
Let rest slightly. Garnish with Tangelo zest before serving.
4 servings.